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| 12 oz. marinated artichoke hearts | 1 small bunch parsley |
| 30 oz. asparagus spears | 2 tbsp. minced green onion |
| Combine artichoke hearts and their marinade with onion. Divide the asparagus spears into 6 equal portions and place on plates. Place an equal portion of artichokes on each plate with marinade. Garnish with parsley, serve!!! |
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