Asparagus Artichoke Salad

finished salad

Spring is here and we all know what that means….wonderful, fresh, local vegetables!!! 🙂 Here in California everyone seems to look forward to when asparagus is in season. One of the biggest festivals around is the Stockton Asparagus Festival at the end of April every year. Now we didn’t make it to Stockton this year, but that doesn’t mean that we can’t reap the benefits of this wonderful, fresh, green vegetable. Asparagus is so versatile that it can be simply roasted, grilled, added to any pasta dish…well the possibilities are endless! I came across this recipe the other day and it just looked like what “Spring ordered”. A very fresh, colorful and light salad. Now I roasted the asparagus, but the original recipe states that if you can grill them that it will taste a little better. However, the roasted asparagus was great and even hubby who isn’t all that keen on artichoke hearts really liked this salad. If anyone is interested, for those of you who like artichokes, and I am definitely one of them, May 19th and 20th is the Artichoke Festival in Castroville, CA. Let the festivals begin! 🙂

1 large shallot, sliced thin (can substitute a few thin slices of red onion or some sliced spring onion
2-3 Tbsp lemon juice
2 lbs thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
1 teas garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 (15 oz) jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)


Slice the shallots.


Juice the lemon to get your 2-3 Tbsp.

sliced lemon

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

shallots in lemon juice

To roast the asparagus, preheat the oven to 400 deg 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 5-10 minutes.

asparagus pre-cooked

Remove asparagus from the oven or grill and cut into bite-sized pieces.

cooked asparagus

Slice the tomatoes.


Put the asparagus and all 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. (I also added a little extra lemon juice). Serve chilled or at room temperature.
Enjoy 🙂

salad in bowl
Serves 6-8 as a side dish

Recipe adapted from Simply Recipes


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