Recipes

Asparagus Artichoke Salad

Although for the most part we can get asparagus all year long, I usually only get them in the spring, when they are in season.

How can you resist, when you see hundreds of them in the produce section, saluting you like bundled, upright green soldiers?

“Hello m’am. Please cook me.”

So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you’re tired of everything else. (Thank you Whole Foods deli section for the idea.)

Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with marinated artichoke hearts, shallots, and grape tomatoes. Carry on…

Ingredients

  • 1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
  • 2-3 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, sliced in half
  • 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes) https://stokvideolar.com