By Dianne Bunis

Who can resist a melody of spring vegetables, tenderly cooked and seasoned? Asparagus, Vidalia onions, artichoke hearts. Add sun-dried tomatoes and red pepper flakes for a little extra kick. As a side dish, or a main over grain ... no need to mention the heart-healthy benefits. Simply enjoy!

1 tablespoon extra-virgin olive oil

2 cloves garlic, chopped

1 bunch fresh asparagus, rinse and cut in halves

6-8 artichoke hearts (frozen, do not thaw)

1/4 cup sun-dried tomatoes

1 small Vidalia onion, sliced

1/2 cup organic vegetable broth

1/2 teaspoon dried basil

Dried red pepper flakes, freshly ground pepper, sea salt

On medium-low heat, drizzle olive oil to cover bottom of a sauté pan. Add garlic and onion, stir for one minute until translucent, careful not to brown. Add asparagus, artichoke hearts, sun-dried tomatoes, stirring constantly for 2-3 minutes. Add broth and basil, cover pan (I use a glass cover) and reduce heat to low. Sauté until asparagus is tender and bright green, do not overcook. Season with pepper and salt, lightly with red pepper flakes. Serve over cooked pasta, rice or grain of your choice. Buon appetito!


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