Artichoke and Asparagus Salad

By á-48386

Makes 8 servings

Ingredients

• 2 bunches asparagus, bottoms trimmed.
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp. lemon juice
• 2 tbsp. white balsamic vinegar
• 1 tsp. lemon zest
• 2 tsps. chopped fresh thyme
• 1/4 cup olive oil
• 2 14oz. cans artichoke hearts, drained
• 1/2 cup crumbled feta cheese

Preparation

Step 1

Bring a large pot of water to a boil.
Set a large bowl of ice water next to stove.
Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 mins.
Transfer the asparagus to the ice water to cool and stop the cooking.
Drain well.
In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil.
Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with feta cheese.