Steamed Asparagus and Artichoke Hearts - Bravo PB
For a nicer presentation and mouthfeel, peel the asparagus. This will remove the chewy, fibrous skin, leaving the asparagus soft and tender. It’s important to serve this dish as soon as it’s...
Ingredients
- ½ cup sliced red onion
- 1 garlic clove (sliced thin)
- 20 asparagus (bottoms trimmed)
- 1 cup canned ((packed in water) or thawed frozen artichoke hearts)
- Zest and juice of 1 orange
- Freshly ground black pepper
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