Steamed Asparagus and Artichoke Hearts
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...
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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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