People often ask me what I make with the items from my farmers market haul. With summer almost here, this is a great refreshing salad to make for a cook out. My Grandma and Step-dad found this recipe in the Charlotte Observer years ago. I loved it so much, that I made a copy for myself. Good thing I made a copy because no one can find the original!
Being that I only cook for 1 (just me), I cut this recipe in half by using 1 bunch of asparagus and 1 can of artichoke hearts. I made the dressing as outlined in the recipe. I then used more or less of the dressing to my taste buds liking. The asparagus was purchased at the NC Farmers Market and given to me by my fellow foodie friend, Joanna. (She is the sweetest for buying it for me!) I purchased the thyme on my first spring farmers market haul. The thyme has matured over the past month and is plentiful for using to cook.
Artichoke and Asparagus Salad
(From the Associated Press. found in the Charlotte Observer)
Ingredients:
- 2 bunches asparagus, bottoms trimmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon each salt and 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
- 2 (14-ounce) cans artichoke hearts, drained
- 1/2 cup crumbled feta cheese
Direction:
- 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.
- Whisk the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil together in a large bowl. Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese.
Yield: 8 servings.
Nutrition Facts: Per serving: 159 calories; 68g carbohydrate; 7g protein; 14g fat (31% of calories from fat, 6g saturated); 108mg cholesterol; 3g fiber; 96mg sodium.
That Girl, Leah! 