Asparagus and Artichoke Salad
Lily & Loaf
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
Mediterranean
Author:
Lily & Loaf
Servings
2
Cook Time
3 minutes
Calories
220
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.
Recipe Note
Place the asparagus into iced water immediately after blanching to help maintain its bright green colour and crisp texture.
Nutrition
Nutrition
- Serving Size
- 1 Serving (1/2 Recipe)
- per serving
- Calories
- 220
- Carbohydrates
- 10 grams
- Fat
- 15 grams
- Protein
- 11 grams
- Fibre
- 5 grams
- Sugar
- 3 grams
- Sodium
- 450 milligrams
