I'm a huge fan of asparagus and love making it during the Spring. As the weather continues to warm up, salads abundant with hearty veggies do just the trick to keep you going through your busy day feeling satisfied, yet not weighed down.
1 large shallot sliced thin (alternatives: red onion or green onions/scallions)
2-3 tablespoons lemon juice
2 lbs. thick asparagus (rinsed; tough ends broken off and discarded or saved for stock)
2 tablespoons olive oil
1 teaspoon garlic powder
1 pint grape or cherry tomatoes (sliced in halves)
1-15 oz. marinated artichoke hears (quartered or halved)
Soak the sliced shallots in the lemon juice as you prepare the rest of the salad.
Grill or roast your asparagus
To grill: Prepare your grill for high direct heat. Coat the asparagus with 1 tablespoon of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes).
To roast: Preheat oven to 400°F. Coat the asparagus spears with 1 tablespoon of olive oil and salt them well. Lay in a single layer in a foil-lined roasting pan and cook for 8 to 10 minutes until lightly browned and fork tender.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
Put the asparagus and all remaining ingredients into a large bowl and mix to combine. Add as much of the marinated liquid from the jarred artichokes as you like.
Serve chilled or at room temperature.
[Recipe and Image via SimplyRecipes.com]