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Asparagus With Green Peas and Artichoke Hearts

8 servings

• 1 1/2 pounds fresh asparagus
• 2 cloves minced garlic
• 9 ounces frozen artichoke hearts
• 11/2 cups fresh or frozen green peas
• 1 tablespoon extra-virgin olive oil (optional)
• 1/4 cup fresh mint leaves
• Salt and pepper, to taste

Place tip ends of asparagus spears against a straight edge. Cut the asparagus at the base end so the spears are the same length and any tough portions have been cut away.

To steam the asparagus standing upright, hold the bunch together and wrap foil over the tips. The foil will hold the asparagus together when you stand it upright in a tall pot. Pour water in the pot to a depth of 1/4 inch. Add the garlic. Cover the pot and steam the asparagus for 6 to 8 minutes, depending on the thickness of the spears. Remove from heat, place spears on a platter and cover to keep warm.

Place the artichoke hearts into the pot and cook at high for 8 minutes, or until tender. Add the green peas and cook another 2 to 3 minutes. Add a little more water if necessary.

Stir in the olive oil and mint leaves, and season with salt and pepper. Cook for 30 seconds. Pour the artichoke and pea mixture over the asparagus and serve immediately.

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