Olive Oil-Bathed Spring Vegetables

INGREDIENTS

1 lb. fresh asparagus

2 to 3 tbsp. olive-y and peppery olive oil

2 cloves garlic, peeled and chopped

One package (9 oz.) frozen artichoke hearts, thawed

1 tbsp. fresh thyme leaves or 1 tsp. dried thyme

2 bay leaves

Coarse sea salt and freshly ground black pepper to taste

Freshly grated Parmesan cheese

PREPARATION

Trim woody ends off asparagus and wash stalks. Cut stalks into 1-inch lengths. In wide, shallow sauté pan or frying pan heat oil and gently cook garlic over medium-low heat until it begins to color slightly and smell wonderful. Add asparagus and artichoke hearts to pan and stir in thyme and bay leaves. Continue to cook, stirring, 1 to 2 minutes, until all vegetables are coated with olive oil. Cover and cook over low heat another 10 minutes or until asparagus and artichokes are cooked to crisp tenderness. Remove and discard bay leaves. Season with salt and pepper. Serve immediately with generous grating of cheese over each serving. Makes 4 servings.