Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 pounds asparagus, trimmed
- 3 cups canned quartered artichoke hearts, drained
- 3 cups halved cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions[]
- Cut asparagus into 1-inch pieces.
- Cook in boiling water 2 minutes or until crisp-tender; drain.
- Combine asparagus, artichoke hearts, cherry tomatoes, olive oil, salt, and black pepper