| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetable | 4 | Servings |
INGREDIENTS
| 16 | Medium-size asparagus spears | |
| 1 | c | Green peas |
| 1 | Medium-size zucchini; sliced | |
| 3 | tb | Butter |
| 2 | Tomatoes; halved | |
| 1 | c | Seasoned bread crumbs |
| 4 | Canned artichoke bottoms | |
| Salt and pepper |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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