In a dry sauté pan cook the onions and garlic for 2 minutes over medium high heat. Add the asparagus and artichokes and cook for one minute.
Add the orange juice and zest and cover the pan for 1 minute.
Serve immediately (waiting to serve later will turn the asparagus a funky green color).
Note: Ramses Bravo has been the executive chef at TrueNorth Health Center in Santa Rosa, California, since 2007.