Friday, June 24, 2011

Artichoke and Asparagus Salad

This recipe is from my local paper, the Daily Herald.

Artichoke and Asparagus Salad

2 bunches asparagus, bottoms trimmed
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon lemon zest
2 teaspoons chopped fresh thyme
1/4 cup olive oil
Two 14-ounce cans artichoke hearts, drained
1/2 cup crumbled feta cheese

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove.

Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking. Drain well.

In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil.

Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese.


  1. Looks so delicious!

  2. This looks good. Would come over and share some of your recipes at my link party Cast Party Wednesday tomorrow?
    I hope to see you there!

  3. Yummy! Asparagus is one of my favorites. That salad sounds so tasty. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)

  4. I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop:

    I hope you can make it!
    Kathy Shea Mormino
    The Chicken Chick