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Ingredientes
- 16 med -size asparagus spears
- 1 c. Green peas
- 1 med -size zucchini, sliced
- 3 Tbsp. Butter
- 2 x Tomatoes, halved
- 1 c. Seasoned bread crumbs
- 4 x Canned artichoke bottoms Salt and pepper
Direcciones
- Steam the asparagus and green peas for 5 min or possibly till al dente. Remove and drain. Saute/fry the zucchini in the butter over medium-high heat for 3 min or possibly till 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 possibly till 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
- CHATEAU TALBOT/MOULIN A VENT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 89 | 45% |
| Total Fat 10.18g | 13% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 261mg | 11% |
| Potassium 156mg | 4% |
| Total Carbs 22.54g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.2g | 2% |
| Protein 4.69g | 8% |
