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, .