Ingredients
1 pound fresh asparagus, cut into 1 inch pieces
1 large head fresh broccoli, cut into flowerets
1 large can artichoke hearts, drained
Dressing:
1/2 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons chopped scallions
2 Tablespoons Dijon mustard
1/2 teaspoon dried chives
2 Tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon black pepper
1 garlic clove, finely chopped
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Cook the asparagus in a large, covered pot of boiling water 4 minutes, or until crisp tender. Cook the broccoli in boiling water 3 minutes, or until crisp tender. Drain well. Place the asparagus, broccoli and artichoke hearts into a large bowl, cover and chill for 30 minutes. In another bowl, combine the dressing ingredients. Mix well. Toss vegetables with dressing. Serves 8.
