Prep time: 3-4 minutes
Total recipe time: 5-6 minutes
1 bunch asparagus, bottoms cut off
1 cup of artichoke hearts, rinsed and drained (canned or frozen will work)
1/2 cup sliced red onion
1 garlic clove sliced thin
1 orange, juiced and zested
Ground black pepper to taste (optional)
Instructions.
1. In a dry sauté pan cook the onions and garlic for 2 minutes over medium high
heat.
2. Add the asparagus and artichokes and cook for one minute.
3. Add the orange juice and zest and cover the pan for 1 minute.
4. Serve immediately (waiting to serve later will turn the asparagus a funky green
color).
Chef’s Note
For a nicer presentation and mouth feel, peel the asparagus. This will remove the