Artichoke and Asparagus
Ingredients
- ½ pound of asparagus spears
- 1 can of artichoke hearts
- 1/2cup sliced mushrooms
- ¼ cup of scallions
- 1 tablespoon raspberry vinegar
- 1 teaspoon sesame oil
- ½ teaspoon thyme
- 6 leaves of Romaine lettuce
- ¼ teaspoon chopped parsley
- Celtic Sea Salt
- Black pepper
Instructions
- Steam the asparagus in a basket until tender. Arrange the asparagus spears in a dish. Drain the artichoke hearts. Slice the artichoke hearts n half and combine with scallions and mushrooms. Add this mixture to the dish. In a small bowl, combine the oil, dill, honey, parsley, salt and pepper and vinegar. Pour over the mixture, and toss. Allow vegetables to marinate for 15 minutes before serving.
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