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A vibrant assortment of fresh vegetables including artichokes, chard, and asparagus in a white bowl.

Asparagus & Artichoke Spring Salad

A fresh, vibrant spring salad featuring tender asparagus, artichokes, and a light lemon vinaigrette. Perfect as a side or a healthy lunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course: Salad, Seasonal, Side Dish
Cuisine: International / Western
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • lb asparagus trimmed and blanched
  • can (14 oz) artichoke hearts drained and quartered
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • fresh parsley chopped
Dressing Ingredient
  • lemon juice (fresh)
  • Dijon mustard
  • Salt & pepper, to taste

Equipment

  • Knife
  • Cutting board
  • Small bowl
  • Whisk
  • Large mixing bowl
  • Optional: pot for blanching asparagus

Method
 

  1. Prepare asparagus: Trim the ends and blanch in boiling water for 2-3 minutes until tender-crisp. Shock in ice water and drain.
  2. Mix salad: In a large bowl, combine asparagus, artichoke hearts, cherry tomatoes, red onion, and parsley.
  3. Make dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. Combine: Pour dressing over salad and toss gently to coat.
  5. Serve: Top with shaved Parmesan if desired. Serve immediately or chill for 15 minutes before serving.

Notes

  • Blanch asparagus just until bright green for best texture.
  • Substitute artichoke hearts with fresh if in season.
  • Can add toasted almonds for extra crunch.