Artichokes > Salads & Sandwiches > Artichoke & Asparagus Salad >
Artichoke & Asparagus Salad
1 green onion, sliced
2 TBS lemon juice
2 LBS fresh asparagus, rinsed & tough ends snipped
1 TBS olive oil
Salt to taste
1 tsp. garlic powder
1 pint cherry tomatoes, sliced in half
1 jar (15 oz.) marinated artichoke hearts, quartered or halved
Add sliced green onions and lemon juice to a small bowl; soak and set aside. Preheat oven to 400-degrees F. Coat asparagus with one tablespoon of olive oil; salt generously. Arrange asparagus in a single layer in a foil-lined roasting pan; bake for about eight to ten minutes or until lightly browned and tender. Remove from oven; cut asparagus into bite-sized pieces. Place asparagus and green onions with lemon juice in a large bowl; add remaining ingredients and mix to combine. Serve chilled or at room temperature.
Related Link:
Food Fare Culinary Collection: Artichokes
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