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Asparagus Salad

Asparagus Salad

Craving a refreshing side dish? Try this Asparagus Salad, a vibrant medley of crisp asparagus, juicy cherry tomatoes, and peppery radishes. Perfect for spring gatherings, this easy weeknight salad bursts with flavor and is a delightful way to enjoy fresh produce. Make it tonight!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch asparagus skinny or regular
  • 2 radishes thinly sliced
  • 12 cherry tomatoes halved
  • 14 ounces artichoke hearts canned, drained
  • 2 tablespoons extra virgin olive oil divided
  • 1 tablespoon lemon juice freshly squeezed (about 1/2 a lemon)
  • 1/4 cup parsley coarsely chopped
  • 1 tablespoon rosemary sprigs fresh, chopped
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon black pepper freshly ground, divided

Equipment

  • Oven
  • Chef's Knife
  • Grater

Method
 

  1. Remove the woody part of the stems from the ends of the asparagus. This can be done simply with hands by breaking the end. The end should naturally break where the woody, tougher part of the stalk starts, about 1 to 1-1/2 inches up from the bottom.
  2. Oil the grates of the grill lightly and preheat it to medium-high heat or preheat the oven to 425 degrees Fahrenheit.
  3. Toss the asparagus in 1 tablespoon olive oil, 1/4 tablespoon each of salt and black pepper, and the rosemary.
  4. Place on the grates of the grill or a baking sheet and cook for 5 to 7 minutes until asparagus is slightly golden brown and slightly tender. You still want some bite to it, so do not overcook the asparagus.
  5. In the bottom of a large bowl combine the remainder of the olive oil with lemon juice, salt, and black pepper. Add the artichoke hearts, cherry tomatoes, radishes, parsley, and cooked asparagus, tossing to serve.
  6. Asparagus need not be cooled to assemble and salad.

Notes

Extra tips or suggestions here.