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.

Roasted Asparagus with Sesame Seeds

Why had I not tried this before? My daughter, Kellie, has been roasting asparagus for a while now, and I never listened to her when she suggested I serve it instead of our faithful Warm Asparagus Vinaigrette. The nutty fresh flavor of roasted asparagus is divine.

This is a modified recipe from Martha Stewart found here.

Roasted Asparagus with Sesame Seeds

2 bunches asparagus (1 1/2 - 2 lbs.)

1 tablespoon olive oil

salt

pepper

1 tablespoon sesame seeds

Preheat oven to 400 degrees. On a baking sheet, toss the asparagus with the olive oil and spread in a single layer. Sprinkle with salt and pepper.

Roast for 10 minutes. Sprinkle on sesame seeds and roast about 5 minutes more.

Julie's Notes: Next time I will sprinkle the sesame seeds on at the beginning and roast for 10-15 minutes. Perhaps, then, they will be a bit more toasted.  Kellie likes her asparagus roasted with only garlic salt and pepper.

Linking to Mangia Mondays and

Warm Asparagus with Vinaigrette

I adapted this recipe from one I found in The Washington Post years ago. Steamed asparagus is quick and easy and the vinaigrette adds the perfect flavor. Check out some great asparagus tips from Lindsey at Cafe Johnsonia. (Her timing was perfect.)

Warm Asparagus with Vinaigrette

2 pounds asparagus

slightly less than 1/2 cup extra-virgin olive oil

1 tablespoon Dijon-style mustard

1/4 cup red wine vinegar

1/4 teaspoon salt

Black pepper to taste

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

2 shallots, chopped

1 egg, hard-cooked and chopped

Steam the asparagus just until tender. Rinse quickly with cold water to set the color and stop the cooking process.

While the asparagus is cooking, in a small bowl, drizzle oil slowly into mustard, beating constantly until mixture begins to blend. Slowly add vinegar to mixture, beating constantly. Finish with salt, pepper, thyme and rosemary. Drizzle dressing over warm asparagus and top with shallots, egg, and more freshly ground pepper.

Julie's Notes: I use 2 lbs of asparagus to serve my family of six, but they always want more.