- 1 bunch of asparagus (or other seasonal vegetables)
- 1–2 artichokes per guest
- 1 bunch of flat-leaf parsley
- 1 bunch of rosemary
- Capers and a handful of green olives
- 1 lemon
- Olive oil
- Sea salt flakes
- ⅔ cup white wine
Wash and trim your asparagus. Wash and trim your artichokes.
Boil artichokes in salted water for 15–30 minutes, depending on size, until nearly done.
Preheat the oven to 350°F (180°C).
Chop the parsley and rosemary together with the capers and green olives. Set the mixture aside in a bowl.
Chop a lemon into large chunks. Place the artichokes and asparagus into a deep oven dish and brush them with olive oil. Add the herb-olive mixture, chopped lemon, sea salt flakes, and wine to the dish.
Roast for 15 minutes, until all vegetables are soft but not overcooked.
Serve directly from the dish.