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Misc: Italian Vegetable Trio

Source of Recipe

www.lightliving.com


List of Ingredients

1 pound asparagus, trimmed and cut 2"
4 large artichokes
1/2 pound portobello or shitake mushrooms -- cut large matchstick
1 clove garlic, minced
1 large shallot, minced
juice of 1/2 lemon
1 teaspoon light margarine
oregano, basil and pepper to taste


Recipe

Steam or parboil asparagus and artichokes until fork tender. Rinse asparagus in cold water and set aside. Cool Artichokes and remove all outer leaves (a treat for you) and choke. Cut artichoke hearts into match sticks and set aside. If using frozen artichoke hearts cook according to directions, cool and cut into quarters. Saute garlic, shallot and mushroom in non-stick pan sprayed with cooking spray. When mushroom begins to get tender add artichoke and asparagus. Add herbs and remove from heat and add margarine, lemon and pepper. Mix until well coated and serve. This dish will hold very well.