Asparagus is naturally lean, so the small amount of fat from the olive oil and Asiago cheese make this dish appropriate occasionally. The recipe instructs you to peed thick asparagus stalks. Look for thin stalks to avoid this step. The amount of water called for in this recipe steams the asparagus instead of boiling it, ensuring bright green stalks and a crisp-tender crunch.
- 2 pound fresh asparagus, trimmed and peeled if the stalks are thick
- 1 red bell pepper, sliced into very thin strips
- 1 cup water
- 1 can (about 15 ounces) quartered artichoke hearts, drained
- 1/2 teaspoon dried oregano
- Kosher salt to taste
- 1/2 cup grated or shredded Asiago cheese (as tolerated)
- 1/2 cup fresh basil leaves, whole
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (as tolerated)
- Heat asparagus and red pepper with one cup of water in a large covered pot over high heat. When the water boils, turn off the heat and let the vegetables steam for about 5 minutes more. Remove the vegetables to a colander, rinse with cold water, and drain well.
- Arrange the asparagus and peppers on a platter. Arrange the artichoke hearts over and around the asparagus. Sprinkle the oregano and kosher salt over. Sprinkle cheese over all and garnish with the basil leaves.
- Drizzle olive oil and vinegar over and serve.
Make 6 Servings