Ingredients:
1 can (15 oz.) DEL MONTE® Asparagus Spears, drained
4 marinated artichoke hearts
8 to 10 pitted ripe olives
1/4 cup julienne green pepper
1/4 cup red onion, sliced
1 Tbsp white wine vinegar
Procedure:
- Arrange asparagus in serving dish. Cut artichokes and olives in half.
- Combine with pepper, onion, vinegar and 2 tablespoons artichoke marinade. Season to taste with salt and pepper. Pour over asparagus.
- Marinate 30 minutes or more.
Original Post: delmonte.com
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