Asparagus & Artichoke Salad

Enjoy the freshness of spring full-force with this salad that celebrates the season’s finest vegetables. Fresh asparagus, artichokes, and arugula come together with a zesty lemon vinaigrette that will make your mouth water. This goes wonderfully with a pasta or pizza dish, or white bean miso salad.

Tip and Tricks

If you’re lucky enough to find some other kinds of asparagus (white, purple, etc.), this would be a great recipe to try with them!

If there’s another ingredient you’d like to add to this salad, go for it! Radishes would be a great addition, as would Parmesan cheese (or vegan Parmesan cheese). You could even add some strawberries if you so desired.

Feel free to try another dressing with this salad. Lemon vinaigrette isn’t everyone’s favorite, though it does fit the ‘spring’ theme. An orange vinaigrette could also go well, or an Italian dressing.

Ingredients:

For the dressing:

  • zest of one lemon

  • juice of one to two lemons (about 2 tbsp)

  • kosher salt

  • 1/3 cup extra-virgin olive oil

For the salad:

  • olive oil

  • 1 lb. fresh asparagus, rough ends cut off, cut into 1 inch pieces

  • 14.5 oz can of artichokes, rinsed

  • kosher salt

  • 1 1/2 cups arugula

  • vegan Parmesan shavings (optional)

Directions:

Start with the dressing. Zest your lemon first, putting the zest into a small ramekin or small bowl. Squeeze the juice into this. Add a pinch of kosher salt.

Using a whisk, slowly drizzle the olive oil over the lemon mixture, whisking vigorously to emulsify the mixture. The result should look someone cloudy and thick. Taste test here to see if you need more lemon, salt, or olive oil (this will depend on how ‘zesty’ you like your dressings.

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Next work on your salad. Heat your olive oil in a medium to large size sauté pan over medium heat. Once the oil is shimmering, add the asparagus and stir briefly. Add the artichokes, stirring to mix it in with the asparagus. Cook over medium heat until the asparagus turns a bright green and cooked through (about 5 - 7 minutes). (Test a couple pieces here to make sure the texture is how you like it).

When you’re satisfied, take off the heat and let cool to room temperature (place in the fridge to cool it down faster).

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In a large salad bowl, add your arugula first. Once the asparagus and artichoke mixture has cooled down some, add it to the arugula and toss briefly. Add the dressing on top, along with anything else you’d care to add. Mix well so the flavors all blend together.

Enjoy with a pasta, pizza, or on its own!