Bouquetiere de legumes

Yield: 4 Servings

Measure Ingredient
16 \N Medium-size asparagus spears
1 cup Green peas
1 \N Medium-size zucchini; sliced
3 tablespoons Butter
2 \N Tomatoes; halved
1 cup Seasoned bread crumbs
4 \N Canned artichoke bottoms
\N \N Salt and pepper

Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste.

THE CHAPARRAL

LINCOLN DRIVE, PHOENIX

CHATEAU TALBOT/MOULIN A VENT

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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