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      Title: Bouquetiere De Legumes From the Chaparral
 Categories: Side dish, French, Vegetables
      Yield: 4 servings

     16 md Asparagus spears
      1 c  Peas, Green
      1 md Zucchini, sliced
      3 tb Margarine
      2 ea Tomatoes, halved
      1 c  Bread Crumbs, Seasoned
      4 ea Artichoke Bottoms
           Salt and pepper

  Steam the asparagus and green peas for 5 minutes or until al dente.
  Remove and drain. Saute the zucchini in the butter over medium-high
  heat for 3 minutes or until al dente. Remove from heat. Sprinkle the
  cut surfaces of the tomato halves with the bread crumbs. Place under
  a heated broiler for 1 minute or until heated through. To serve,
  place artichoke bottoms on 4 plates. Place the peas in the bottoms.
  Arrange the remaining vegetables around in an appetizing fashion.
  Season with salt and pepper to taste.

  From the Chaparral Restaruant, Posted by Dorothy Hair

                          Happy Cooking! Spunky :)

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