Asparagus and Artichoke Salad
Lily & Loaf
2
3 minutes
220
Mediterranean
Side Dishes
A simple yet elegant dish with crisp, blanched asparagus spears and tender artichoke hearts. Tossed with fragrant thyme leaves and drizzled with a zesty 'Delicious Dijon' dressing, this salad is a delightful combination of fresh, earthy flavours. Optional additions like feta cubes or buffalo mozzarella can add a creamy richness, making it perfect for a light lunch or as a side dish. Enjoy it slightly warm or chilled for a refreshing salad experience.
Ingredients
- 100g Asparagus spears
- 75g jarred artichoke hearts, drained and halved
- 1 tsp fresh thyme leaves
- 75g feta cubes or diced Buffalo mozzarella (optional)
- Delicious Dijon dressing recipe
Directions
Trim the woody ends from the asparagus and cut the spears diagonally into bite-sized pieces.
Blanch the asparagus in boiling water for 2 minutes until bright green and just tender, then drain.
- Remove from heat and allow to cool (you can serve slightly warm if you wish, or for a cool refreshing salad, refrigerate the asparagus for 60 minutes.
In a bowl toss the asparagus and artichoke pieces, sprinkle the thyme leaves over the top, drizzle with Delicious Dijon Dressing, and serve.
