Asparagus Artichoke Salad
by Rehana Khambaty
This recipe has been viewed 8334 times
A delicious quick easy salad.
Method- Soak the sliced shallots in the lemon juice and keep aside.
- Grease the asparagus spears with 1 Tbsp of olive oil and sprinkle salt evenly on them,
- Place them in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
- Alternatively, you can also grill them until nicely charred and fork tender, between 5 to 10 minutes.
- Remove the asparagus from the oven or grill and cut into bite-sized pieces.
- Combine the asparagus and the remaining ingredients into a large bowl and mix well.
- Add as much of the liquid from the canned artichokes.
- Serve chilled or at room temperature.
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This recipe was contributed by Rehana Khambaty on 09 Mar 2012
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