Ingredients
1 bunch asparagus, bottoms cut off
1 cup of artichoke hearts, rinsed and drained (canned or frozen will work)
½ cup cup sliced red onion
1 garlic clove sliced thin
1 orange, juiced and zested
Ground black pepper to taste (optional)
Directions
1
In a dry sauté pan cook the onions and garlic for 2 minutes over medium high heat. Add the asparagus and artichokes and cook for one minute.
2
Add the orange juice and zest and cover the pan for 1 minute.
3
Serve immediately (waiting to serve later will turn the asparagus a funky green color).
Note: Ramses Bravo has been the executive chef at TrueNorth Health Center in Santa Rosa, California, since 2007.
Serves 4