Wednesday, March 25, 2009

artichokes and asparagus

Recently I have been posting a lot of sweet recipes, desserts and treats. So I thought I'd better write about something healthy for a change! More sweets to come- but for now, a delicious, fresh, and light dinner.

Artichoke hearts combined with fresh asparagus and chopped parsley...add a little lemon juice, salt and pepper. Serve over long grain or brown rice. Simple and wonderful, and you don't have to feel guilty about eating this meal!

You'll need:
1 bunch fresh asparagus, cut into 1 inch pieces
1 can artichoke hearts, quartered
2 tablesppons fresh chopped parsley
2 tablesppons fresh lemon juice
2 tablesppons oil oil
Salt and Pepper

Fill a medium saucepan halfway with water, bring to a boil. In the meantime, prepare the asparagus.

Break one asparagus spear at it's natural breaking point. Chop the rest of the spears at the same point. Cut the spears into 1 inch pieces.

When the water comes to a boil, drop the asparagus pieces into the water, and add a teaspoon of salt. Cook until crisp-tender, 2-6 minutes. Drain.

After you've drained the asparagus, place them back in the same saucepan over low heat. Add quartered artichoke hearts, chopped parsley, and lemon juice. Season with salt and pepper. Stir mixture together, cooking over low heat for about 5 minutes.

Serve over long grain white or brown rice. Yum!

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