Best Asparagus Artichoke Salad Recipes

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ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE



Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 artichoke hearts
1 lemon, juiced
8 asparagus spears (green or white)
4 ounces French green beans
2 whole fresh fennel bulbs
1-ounce summer truffles
1-ounce shallots, finely diced
1 ounce (2 tablespoons) olive oil
1 ounce (2 tablespoons) truffle oil
3 ounces (6 tablespoons) sherry vinegar
Salt and freshly ground black pepper
Four 5-ounce halibut fillets
4 ounces fresh mesclun baby lettuce

Steps:

  • Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
  • Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
  • Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
  • Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
  • Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
  • Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
  • On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

ASPARAGUS AND ARTICHOKE PASTA SALAD



Asparagus and Artichoke Pasta Salad image

I threw this simple recipe together one night to use up some leftover chicken and asparagus. All quantities are approximate and can be adjusted according to your taste. Can easily be adjusted to include pasta salad favorites such as diced onions or celery (which, if I had had any, probably would have ended up in the bowl too!) A tasty way to use up your leftovers!

Provided by Laurie

Categories     Salad     Pasta Salad     Rotini Pasta Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

6 slices bacon
10 asparagus spears, ends trimmed
½ (16 ounce) package rotini, elbow, or penne pasta
3 tablespoons low fat mayonnaise
3 tablespoons balsamic vinaigrette salad dressing
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 cooked chicken breast, cubed
¼ cup dried cranberries
¼ cup toasted sliced almonds
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
  • Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 57.6 g, Cholesterol 35.9 mg, Fat 17.4 g, Fiber 5.1 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 644.1 mg, Sugar 7.8 g

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD



Warm artichoke & asparagus summer salad image

This dish is all about vegetables at the peak of their season

Provided by Gordon Ramsay

Categories     Lunch, Main course

Time 1h30m

Number Of Ingredients 14

4 artichokes , trimmed
2 lemons , halved
3 tbsp olive oil
1 tbsp coriander seeds
1 star anise
large thyme sprig
4 tbsp white wine vinegar
large bunch (about 30) asparagus spears
4 handfuls small salad leaves such as micro-leaves
5 tbsp olive oil
1 small red onion , finely chopped
2 spring onions , finely sliced
small bunch chives , finely snipped
2 tbsp balsamic vinegar (I like to use white balsamic vinegar)

Steps:

  • When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
  • Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
  • Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
  • To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
  • Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
  • Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
  • Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium

RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD



Red Potato, Asparagus, and Artichoke Salad image

Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.

Provided by LOSGARCIAS

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 9

18 small red potatoes
3 pounds fresh asparagus, trimmed
2 (14 ounce) cans artichoke hearts, drained and quartered
3 tablespoons Dijon mustard
¼ cup fresh lemon juice
¾ cup olive oil
salt and ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
5 tablespoons minced fresh chives

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
  • Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
  • Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g

ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD



Asparagus, Artichoke, and Fava Bean Salad image

Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

2 lemons
3 medium artichokes
3 cups whole milk
5 cups water, plus more for bowl and pan
1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
2 cups dry white wine
2 pounds fresh fava bean pods, shelled (about 2 cups)
1/2 cup fresh mint
3 ounces ricotta salata cheese, crumbled (3/4 cup)
1/3 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
1 scallion, green part only
3 tablespoons fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
  • Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
  • Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
  • Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
  • Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.

STEAMED-ARTICHOKE AND ASPARAGUS SALAD



Steamed-Artichoke and Asparagus Salad image

Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Number Of Ingredients 11

2 lemons, halved
4 large artichokes, such as globe
Coarse salt and freshly ground pepper
12 ounces small purple or blue potatoes, scrubbed
12 ounces asparagus, trimmed and cut on the bias into 2-inch pieces
4 cups mixed spicy greens, such as mustard greens and watercress
4 radishes, thinly sliced lengthwise
1/4 cup Dijon mustard
1/4 cup rice-wine vinegar
3/4 cup safflower oil
Edible flowers, for serving (optional)

Steps:

  • Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
  • Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
  • Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
  • Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
  • Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)

ARTICHOKE-ASPARAGUS SALAD



Artichoke-Asparagus Salad image

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 11

1 box (9 oz) frozen artichoke hearts
1 can (15 oz) white asparagus spears, drained and cut crosswise in half
1 cup sliced fresh mushrooms
1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt
Boston lettuce
18 small pitted ripe olives

Steps:

  • Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

ARTICHOKE ASPARAGUS PASTA SALAD



Artichoke Asparagus Pasta Salad image

I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after.

Provided by Home_Chef_Jen

Categories     Salad     100+ Pasta Salad Recipes     Broccoli Pasta Salad Recipes

Time 12h50m

Yield 30

Number Of Ingredients 15

2 (16 ounce) packages tri-color pasta
⅓ cup olive oil
3 cups fresh broccoli florets
2 (14 ounce) cans water-packed artichoke hearts, drained and chopped
2 cups fresh asparagus, trimmed and cut into 1-inch pieces
2 cups chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) can sliced black olives
2 cups grated Parmesan cheese
2 cups mayonnaise
1 cup sour cream
⅓ cup red wine vinegar
1 (1 ounce) package ranch dressing mix
1 tablespoon ground black pepper
1 ½ teaspoons salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
  • Drain the pasta and rinse in cold water until chilled; drain again.
  • Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
  • Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
  • Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
  • Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 27.8 g, Cholesterol 13.6 mg, Fat 18.4 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.2 g, Sodium 511.6 mg, Sugar 1.4 g

ARTICHOKE AND ASPARAGUS SALAD



Artichoke and Asparagus Salad image

Make and share this Artichoke and Asparagus Salad recipe from Food.com.

Provided by Nyteglori

Categories     Artichoke

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts
1 lb asparagus
salt water
1 egg, hard boiled
1/4 pint heavy cream
2 tablespoons mayonnaise

Steps:

  • Drain and chill artichokes.
  • Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
  • Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
  • Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
  • Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.

Nutrition Facts : Calories 196.9, Fat 15.1, SaturatedFat 7.7, Cholesterol 89.2, Sodium 122.9, Carbohydrate 12.5, Fiber 6, Sugar 2.5, Protein 6.2

RAW ARTICHOKE AND WHITE-ASPARAGUS FARRO SALAD



Raw Artichoke and White-Asparagus Farro Salad image

Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 10

1 1/4 cups semipearled farro
1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped red onion
Coarse salt and freshly ground pepper
1 pound baby artichokes
1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into 1/4-inch pieces
1/4 cup packed fresh mint leaves, sliced crosswise if large, plus more for serving
1/3 cup packed coarsely chopped fresh dill, plus more for serving
6 ounces feta

Steps:

  • Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.
  • Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing. Let cool completely.
  • Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)
  • Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.

ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD



Asparagus, Artichoke, and Avocado Salad image

This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!

Provided by Cherbear64

Categories     Vegetable

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 bunches fresh asparagus
2 (15 ounce) cans medium artichoke hearts, drained
3 avocados
8 ounces crumbled blue cheese (can use gorgonzola)
1 package good seasons zesty Italian dressing
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons water

Steps:

  • Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
  • Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
  • Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
  • Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.

ASPARAGUS & ARTICHOKE SALAD



Asparagus & Artichoke Salad image

Make and share this Asparagus & Artichoke Salad recipe from Food.com.

Provided by Rick Young

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 cans artichoke hearts
1 bunch asparagus
5 ounces green beans, whole,with tips removed
5 ounces button mushrooms
2 tablespoons butter
1/2 teaspoon paprika
2 cloves garlic, sliced very thinly
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon black pepper

Steps:

  • Cut the asparagus into short lengths.
  • Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
  • Once the asparagus and beans are chilled, put into a colender and drain.
  • Melt butter in small pan and add the garlic and paprika, and cook for one minute.
  • Add the mushrooms, cook for another three to four minutes, and remove from the heat.
  • Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
  • Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
  • Pour the oil mixture over the vegetables and toss well.
  • Transfer to a serving bowl and serve.

Nutrition Facts : Calories 161.5, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.3, Carbohydrate 10.1, Fiber 4.2, Sugar 2.9, Protein 4.9

ARTICHOKE AND ASPARAGUS SALAD WITH PESTO-MAYONNAISE DRESSING



ARTICHOKE AND ASPARAGUS SALAD WITH PESTO-MAYONNAISE DRESSING image

Categories     Salad     Vegetable

Yield 4 people

Number Of Ingredients 6

two large artichokes
20 spears asparagus
two heads endive
lemon juice
1/3 cup Pesto
1/3 cup Fresh Mayonnaise

Steps:

  • Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate. Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled Wash endive, removing whole leaves. For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary. Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.

ASPARAGUS AND ARTICHOKE SALAD



ASPARAGUS AND ARTICHOKE SALAD image

Categories     Salad     Vegetable

Number Of Ingredients 11

2bunches asparagus
1tea Dijon mustard
1/2tea salt
1/2tea pepper
2tbl lemon juice
2tbl white balsamic. Vinegar
1tea lemon zest
2teas chopped fresh thyme
1/4 cup olive oil
214oz cans artichoke hearts,drained
1/2cup crumbled feta cheese

Steps:

  • Place asparagus in boiling water,blanch until bright green, about 4min Remove to ice water,cool and drain Mixmustard,salt,pepper,lemon juice and zest,vinegar,thyme and oil Toss asparagus and artichokes Serve on platter sprinkled with cheese,decorate with lemon wedges

SPRING ARTICHOKE & ASPARAGUS PASTA "SALAD" RECIPE - (4.4/5)



Spring Artichoke & Asparagus Pasta

Provided by Loni

Number Of Ingredients 8

2 cans of marinated artichoke hearts (approximately 10-12 hearts per can)
1 small lemon (zest and 1/2 juiced)
3 Tbsp red wine vinegar
3 Tbsp grated Parmesan (powder consistency)
1 handful fresh Basil leaves
1 lb Orecchiette pasta
1 bunch Asparagus
Marinade from the artichoke hearts

Steps:

  • 1. Begin boiling water. Meanwhile, trim, and then cut the asparagus at an angle into 3/4" pieces. 2. Remove the hearts from the cans and place them in a food processor. Do not rinse or remove too much marinade from the hearts. Reserve the marinade for the pasta water, and you can also add more marinade to the artichoke puree if it is too thick. 3. Pour some of the artichoke marinade into the water for the pasta and add pasta; follow package directions for time. You can either steam the asparagus pieces on top of the boiling pasta for about 8 min. or add the asparagus to the pasta in the last 8-10 min. of cooking. 4. While the pasta and asparagus are cooking, add the lemon zest, 1/2 of the juice from the lemon, red wine vinegar, Parmesan, and basil leaves to the processor. Process until smooth, adding more marinade if needed. 5. Drain the pasta and asparagus, and run under cold water to cool to room temperature. 6. Mix everything together in a large serving bowl and enjoy!

ARTICHOKE SALAD WITH ASPARAGUS



Artichoke Salad with Asparagus image

If you like to attempt to WOW people with presentation this is about the easiest and most jaw dropping salad I have ever presented.

Provided by Dave Mathews

Categories     Other Salads

Time 1h

Number Of Ingredients 11

4 large artichokes
24 asparagus spears
ARTICHOKE SALAD
1 can(s) artichoke hearts, canned, quartered
2 Tbsp crimini mushrooms, quartered
1/2 can(s) black olives, pitted
1 Tbsp parsley, italian, chopped
1/2 tsp dried basil
1/2 tsp dried oragano
2 clove garlic, minced fine
2 Tbsp mayonaise

Steps:

  • 1. Blanch the Asparagus spears till not quite tender. Refrigerate. Prepare the artichokes by peeling off the bottom leaves. Cut off the stem flat at the bottom of the artichoke so it will sit flat. With a large serrated knife cut the artichoke top off so the center opening is about 1/2 the size of the artichoke. Using a spoon dig out the fuzzy stuff in the center so that the choke in the bottom is clean. You will have to lose some of the choke but it can't be helped. Squirt the insides of the chokes and the top of the leaves with lemon juice to keep them from turning dark.
  • 2. Steam the artichokes top down for 20 minutes or until a test leaf pulls easily away. Dunk the artichokes in cold water to stop the cooking process. Remove from water and place top down on a plate with paper towels in the refrigerator for at least an hour. You want these cold and dry.
  • 3. Prepare elbow macaroni el dente. Drain and chill. Drain the marinated artichokes and add all salad ingredients to a large bowl. Mix thoroughly. Cover with plastic wrap and chill.
  • 4. When all ingredients are chilled stuff the artichokes with the salad mixture and top with 5 asparagus spears. Serve with a ramakin of melted butter for dipping the artichoke leaves and the choke. Put a big fancy bowl in the center of the table for leaves and be sure to have a big stack of napkins available.

ARTICHOKE-ASPARAGUS SALAD



Artichoke-Asparagus Salad image

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 11

1 box (9 oz) frozen artichoke hearts
1 can (15 oz) white asparagus spears, drained and cut crosswise in half
1 cup sliced fresh mushrooms
1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt
Boston lettuce
18 small pitted ripe olives

Steps:

  • Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

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