Ingredients for Balsamic Asparagus And Artichokes
- 1 pound asparagus spears
- 1 cup sliced bell peppers (any color)
- 1 (14 ounce) can artichoke hearts
- 2-3 tablespoons balsamic vinaigrette, plus additional for serving
- 1 tablespoon olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Balsamic Asparagus And Artichokes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Balsamic Asparagus And Artichokes
- Steam asparagus spears (1 pound) in batches in a vegetable steamer for 5-7 minutes per batch, until tender-crisp. Cooking time depends on the thickness of the asparagus stems.
- While asparagus steams, sauté 1 cup of sliced bell peppers (any color) in a nonstick pan with 1 tablespoon of olive oil over medium heat until warm and softened (about 5 minutes).
- Remove peppers from pan and spoon out any excess liquid.
- Drain and rinse 1 (14-ounce) can of artichoke hearts.
- Coarsely chop the artichoke hearts and toss them with the sautéed peppers in a medium bowl.
- Drizzle 2-3 tablespoons of balsamic vinaigrette over the pepper and artichoke mixture. Toss to combine.
- Refrigerate the pepper and artichoke mixture until completely cool.
- Once the asparagus is cooked, cool completely and refrigerate until ready to serve.
- To serve, arrange the pepper and artichoke mixture on a plate. Neatly place the asparagus spears on top.
- Drizzle with additional balsamic vinaigrette before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
0g
Carbs
3g
