Tags: Vegetable
Yield: 6 servings
[edit] Ingredients
2 |
|
2 |
|
1 |
small Onion, chopped |
1 |
Clove garlic, crushed |
3 |
tablespoons Butter |
1 |
cup Chicken broth |
3 |
tablespoons Lemon juice |
1 ½ |
teaspoons Salt |
1 |
jar (4-oz) pimiento |
[edit] Preparation
Step 1 |
Drain vegetables. In a 2-quart casserole, layer asparagus and artichokes. |
Step 2 |
Saute onion and garlic in butter; add chicken broth, lemon juice and salt. |
Step 3 |
Pour over vegetables. Decorate top with pimiento. Heat at 350 until hot throughout and bubbling. |
[edit] About Asparagus-Artichoke Combo
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