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Mushroom, Asparagus, and Artichoke Medley
Posted By Nava On June 29, 2007 @ 5:08 pm In Asparagus,Recipes,Salads,Super Savory Salads,Vegetables All Year Round | 2 Comments
Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half. Place in a skillet with just enough water to keep moist; cover and steam over moderate heat for two minutes, then drain and let cool.
Trim the bottoms of the asparagus, then cut the stalks into l-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and crisp-tender. Drain and rinse with cool water.
Combine the mushrooms and asparagus in a serving container. Add the remaining ingredients and mix gently. Serve at once or refrigerate until needed.
Note: Choose from one 15-ounce can artichoke hearts (drained); one 10-ounce package frozen artichoke hearts (thawed); or from the supermarket olive bar.
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