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Orange Steamed Asparagus and Artichoke Hearts

Yield4 Servings

When Chef Ramses Bravo demonstrated this side dish at Veggie Fest, he suggested peeling the asparagus for a soft texture.

Orange steamed asparagus and artichoke hearts Recipe

 1 bunch asparagus, bottoms cut off
 1 cup of artichoke hearts, rinsed and drained (canned or frozen will work)
 ½ cup cup sliced red onion
 1 garlic clove sliced thin
 1 orange, juiced and zested
 Ground black pepper to taste (optional)

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.

Nutrition Facts

Servings 4