April is the prime month for asparagus, nutritionally rich with strong antioxidant properties. Look for firm but tender stalks with closed tips, and eat as soon as possible – if you need to store it, wrap a damp paper towel around the bottom of stalks in the refrigerator.
Ingredients
- 1 bunch asparagus, ends removed, and cut into strips of about 1 inch
- ½ lb green beans, ends removed and cut into strips of about I inch
- 7 artichoke hearts in oil, drained and cut into 8 wedges each
- 1/3 cup toasted pine nuts
- 1 tbsp capers, drained and chopped
- 2 cloves garlic, diced
- 2 tsp fresh thyme, chopped
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- salt and pepper
Recipe:
- Boil a medium sized pot of water; when water comes to boil, add 1/4 cup of salt. Have a colander and a medium bowl of ice water ready.
- As water comes to a boil, cut asparagus and green beans into strips of about 1 inch.
- Submerge beans and asparagus into the boiling water and stir. Cook for about 40 seconds, then strain and chill in ice water.
- Combine artichoke hearts, capers, pine nuts, thyme, garlic, lemon juice and olive oil.
- Strain the asparagus and green beans, pat dry and add to the artichoke hearts mixture. Toss, and add salt and pepper to taste.