This meal came together really quickly and the whole family loved it!
Springy-Vegetables over Rice
6 stalks of asparagus, sliced in 1/2 inch pieces
2 carrots, diced
1 zucchini, sliced
4 green onions, sliced
1 bunch chard, sliced thinly
1 can artichokes, drained
a handful flatleaf parsley, chopped
a Tbsp or 2 of fresh basil, torn
lemon zest and juice of 1/2 lemon
salt and pepper
Cooked brown rice to serve it over
Just heat the olive oil in a skillet and toss in the carrots and asparagus first. Cook until asparagus is starting to turn bright, but still crunchy. Then add the zucchini and green onions. Cook 1-2 minutes or until zucchini is starting to wilt down. Then add the chard, artichokes, and parsley. Cook just until the chard has wilted. Remove from heat and stir in the basil, lemon, and salt/pepper. Serve over brown rice or pasta.