Ingredients
2 cans of artichokes, cut in half
1 cup fresh dill
500g organic shelled edamame
1 bulb fennel, chopped small
2 bunches of asparagus
1 clove garlic, minced
Maison Orphée olive oil, to taste
rice vinegar, to taste
honey, to taste
salt and pepper, to taste
Read more about how to eat artichokes
Directions
Boil asparagus for 6-7 minutes. Remove and transfer to a bowl with ice cold water for one minute. Drain and cut. Mix garlic, olive oil, rice vinegar, honey, salt and pepper. Mix remaining ingredients and add dressing.
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