Bouquetiere de legumes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Medium-size asparagus spears | |
| 1 | cup | Green peas |
| 1 | Medium-size zucchini; sliced | |
| 3 | tablespoons | Butter |
| 2 | Tomatoes; halved | |
| 1 | cup | Seasoned bread crumbs |
| 4 | Canned artichoke bottoms | |
| Salt and pepper | ||
Directions
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, .