Makes 4 servings (1½ cups per serving)

Ingredients

• 1 bunch asparagus, ends trimmed
• 1 can (398 mL) artichoke hearts, drained
• 2 tsp canola oil 
• 2 cloves minced garlic
• ½ lemon, sliced 
• Pinch of salt 
• ½ tsp freshly ground pepper
•  2 tbsp toasted pine nuts 
• 1 tbsp fresh chopped dill

Preparation

1. Cut asparagus in half crosswise and cook in boiling water just until starting to soften, about 3 – 4 minutes. Drain and set aside.
2. Meanwhile, cut artichoke hearts into quarters and pat dry with paper towels.
3. Heat oil in a medium fry pan over high heat. Add artichokes and cook until browned on one side, about 2 – 3 minutes.  
4. Add asparagus, garlic, lemon slices, salt and pepper. 
5. Cook until the asparagus is tender-crisp, about 3 – 4 minutes.
6. Sprinkle with toasted pine nuts and fresh dill.
7. Serve and enjoy! 

Nutritional analysis per serving: 111 calories, 4 g fat, 6 g protein, 15 g carbohydrate (9 g available carbohydrate), 6 g fibre, 418 mg sodium 

My Viva Servings: 3 vegetables, 1 fat

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