Side Pannel
Bouquetiere De Legumes
Ingredients List
- 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
Directions
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
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
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