Roasted Asparagus & Marinated Artichoke Salad
When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.
Yield
6 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
shallots
thinly sliced, or red onioons |
*
|
| 2 | tablespoons |
lemon juice
freshly squeezed, or more to taste |
|
| 2 | pounds |
asparagus
prefer thick ones, rinsed and tough ends trimmed |
|
| 1 ½ | tablespoons |
vegetable oil
such as olive oil, canola oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | teaspoons |
garlic powder
|
|
| 1 | pint |
cherry tomatoes
or grape tomatoes, halved |
*
|
| 15 | ounces |
artichoke hearts
1 jar, marinated, quartered or halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
shallots
thinly sliced, or red onioons |
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed, or more to taste |
|
| 907.2 | g |
asparagus
prefer thick ones, rinsed and tough ends trimmed |
|
| 23 | ml |
vegetable oil
such as olive oil, canola oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.5 | ml |
garlic powder
|
|
| 473 | ml |
cherry tomatoes
or grape tomatoes, halved |
*
|
| 433.5 | ml/g |
artichoke hearts
1 jar, marinated, quartered or halved |
|
Directions
Soak the sliced shallots in the lemon juice, set side.
For roasting the asparagus:
Preheat the oven to 400°F.
Lay the prepared asparagus in a single layer in a foil-lined roasting pan.
Brush ½ tablespoon of olive oil over the asparagus, and sprinkle salt over.
Roast for about 9 minutes, or until lightly browned and fork tender.
For grilling the asparagus:
Prepare your charcoal or gas grill for high direct heat.
Brush the asparagus with 12 tablespoon of olive oil and sprinkle with salt.
Grill them until nicely charred and fork tender, between 6 to 8 minutes.
Remove the asparagus from the oven or grill and cut into 1 to 1½-inch pieces.
In a large mixing bowl, toss together the roasted or grilled asparagus and all the remaining ingredients until well mixed and evenly coated.
Toss with as much of the marinating juice from the jarred artichokes as you prefer.
Serve at room temperature or cold.
