This is a super easy recipe. I tweaked the original, a bit. It is a great side dish, with burgers, or for a spring meal! You could morph this into a main dish salad, by adding cooked tortellini, or cooked pasta with some cheese, maybe chopped up pepperoni, or chicken?
Ingredients
- 1 large shallot, sliced thin
- 2-3 Tbsp lemon juice
- 2 pounds thick asparagus, rinsed, tough ends broken off, cut into bite sized pieces
- 2 Tbsp 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)
Method
1 Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2 To roast the asparagus, preheat the oven to 400°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.
3 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. (Add optional pasta, now, if using.) Serve chilled or at room temperature.
2 To roast the asparagus, preheat the oven to 400°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.
3 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. (Add optional pasta, now, if using.) Serve chilled or at room temperature.
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