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Asparagus Artichoke Salad
Asparagus Artichoke Salad
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
"Spring Salad: Grilled asparagus with marinated artichokes and cherry tomatoes."
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
Instructions:
  • Marinate the sliced shallots in lemon juice while you prepare the remaining salad ingredients.
  • For roasting, preheat the oven to 400°F. Toss asparagus with 1 Tbsp olive oil and salt. Roast on a foil-lined pan for 8-10 minutes until tender and lightly browned. For grilling, preheat your grill for high direct heat. Coat asparagus with 1 Tbsp olive oil, season with salt, and grill for 5-10 minutes until charred and tender. Remove and chop into bite-sized pieces.
  • Toss together the asparagus and the rest of the ingredients in a large bowl. Drizzle with some of the marinade from the jarred artichokes to your liking. Enjoy chilled or at room temperature.

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