Name: Asparagus Artichoke Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 large shallot, sliced thin, or a few thin slices red onion -; 2 to 3 tablespoons lemon juice -; 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock) -; 2 tablespoons extra virgin olive oil, divided -; Salt -; 1 teaspoon garlic powder -; 1 pint grape or cherry tomatoes, halved -; 1 (15-ounce) jar good-quality marinated artichoke hearts, quartered or halved -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Artichoke Salad

1. 1 large shallot, sliced thin, or a few thin slices red onion -

2. 2 to 3 tablespoons lemon juice -

3. 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock) -

4. 2 tablespoons extra virgin olive oil, divided -

5. Salt -

6. 1 teaspoon garlic powder -

7. 1 pint grape or cherry tomatoes, halved -

8. 1 (15-ounce) jar good-quality marinated artichoke hearts, quartered or halved -

How to cook deliciously - Asparagus Artichoke Salad

1. Stage

Soak the sliced shallots in the lemon juice: Do this as you get ready to make the rest of the salad.

2. Stage

Roast or grill the asparagus: To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender. To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces.

3. Stage

Mix the salad and serve: Combine the asparagus and the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.