Ingredients
arrow_right Olive Oil 3 Tbls arrow_right Asparagus, 1 Bunch arrow_right Lemon 1/2 Lg arrow_right Salt, 1 1/2 Tsp arrow_right Black Pepper arrow_right Marinated Quartered Artichoke Hearts, 1 Can arrow_right Fennel, 1 Bulb arrow_right Crumbled Feta Cheese, 3 Oz.
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Cooking Instructions
PREPARATION Juice lemon Trim ends of asparagus and cut into 2” pieces Drain marinated quartered artichoke hearts Cut fennel in half lengthwise and thinly slice Chop parsley COOKING Heat 1 Tbls olive oil and lemon juice in skillet over medium high heat for 1 minute. Add asparagus and season with ½ tsp salt. Cook until slightly seared and al dente, about 4 minutes. Turn off heat, set pan aside and allow asparagus to cool slightly. In a large serving bowl, whisk together lemon juice, 1 tsp salt, pepper to taste, and 2 tsp olive oil. Add drained asparagus, artichokes, fennel and feta cheese. Toss gently to combine and top with fresh parsley. SERVING Can be served immediately or made ahead of time and chilled before serving.
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