Olive Oil-Bathed Spring Vegetables

By Latina Staff | 02/21/2008 - 20:48 | 0 Comments

COURSE

Sides

SERVES

COUNTRY/REGION

South America

PREP TIME

0:20

DESCRIPTION:

Choose a very "fruity" olive oil for this--one that has a prominent olive flavor and that is even slightly peppery.

INGREDIENTS:

2 to 3 tbsp. extra-virgin olive oil
2 cloves garlic, chopped
1 lb. asparagus, trimmed and cut into 1-inch lengths
1 package (9 oz.) frozen artichoke hearts, thawed
1 tbsp. fresh thyme or 1 tsp. dried
2 bay leaves
Coarse sea salt and freshly ground black pepper
Freshly grated Parmesan cheese

PREPARATION:

1. In a large skillet, heat oil over medium-low heat. Add garlic and gently cook until it begins to color slightly and smell wonderful.

2. Add asparagus, artichoke hearts, thyme, and bay leaves. Cook, stirring, until all vegetables are well coated with olive oil, 1 to 2 minutes. Cover and cook over low heat until asparagus is crisp-tender, about 10 minutes.

3. Discard bay leaves. Season with salt and pepper to taste. Serve hot with a generous grating of cheese over each serving.

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