This salad was delish. Brussel sprouts were involved... which means B was out of town... not like I would actually tell you while he was away.
15 brussel sprouts, thinly sliced
12 spears asparagus, chopped
1 zucchini, quartered & sliced
1 cup peas, frozen
1 can artichokes, drained & halved
1/2 can green olives, quartered
pepper & red pepper flakes
Sautée brussel sprouts, asparagus, and zucchini until soft. Add peas and cook for an additional minute. Remove from heat and stir in artichokes, olives, and pepper. Serve topped with manchego.