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Bouquetiere De Legumes
Yield: 4 Servings
Source: Chaparral Restaurant
16 md asparagus spears
1 c peas, green
1 md zucchini, sliced
3 tb margarine
2 tomatoes, halved
1 c bread crumbs, seasoned
4 artichoke bottoms
salt and pepper
Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until 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 until 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.
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