Royal Artichokes and Asparagus


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This delightful appetizer or main dish takes advantage of fresh spring ingredients to make a beautiful and delicious plate!

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  • 3 lg. artichokes
  • 30 asparagus spears
  • 6 med. tomatoes, quartered
  • 1/2 C. Parmesan cheese, grated
  • 1/4 C. olive oil
  • Relish:
  • 1/4 C. red onion, finely chopped
  • 1/4 C. carrots, finely chopped
  • 1/4 C. finely chopped tomatoes
  • salt and pepper to taste
  • Verde Delight Sauce:
  • 1 C. parsley
  • 2 C. baby spinach
  • 1 1/2 C. mayonnaise
  • 1/2 C. vegetable oil
  • 1 Tbs. chopped garlic
  • 1 tsp. dry mustard
  • 1 Tbs. lemon juice
  • salt and pepper to taste

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Cook artichokes in salt water unit tender. Blanche asparagus in boiling water for about 3 to 5 minutes until tender and crisp. Remove and put in ice water. Remove from ice water and place on baking sheet. Cut artichokes in halves and clean out core. Set on baking sheet. Drizzle olive oil and 1/4 cup of cheese, salt, pepper to taste over artichokes and asparagus. Broil for 15 minutes until lightly brown.To prepare relish, add red onion, chopped tomatoes, carrots, salt, and pepper in small bowl and set aside.To prepare Verde Delight Sauce, add parsley, spinach, garlic, mustard and lemon juice to blender. Start blending, drizzle in oil, and blend until well mixed. Add mayonnaise and blend until smooth.

To serve, arrange 5 asparagus spears in a fan shape on each plate. Place half an artichoke on asparagus. Place 4 tomato quarters in the asparagus, and fill the artichokes core with your prepared relish. Drizzle Verde Delight sauce over the entire plate. Sprinkle remaining cheese over each plate. Add a small dish of Verde Delight sauce on the side for dipping.

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