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Asparagus Artichoke Salad
A fresh and hearty salad combining tender asparagus, arugula, and hearty artichoke hearts, perfect for a quick lunch or light dinner.
Ingredients
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Method
1
Bring a pot of salted water to a boil and blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
2
In a large bowl, combine the arugula, cooked asparagus, and artichoke hearts.
3
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4
Pour the dressing over the salad and toss gently to combine.
5
Optional: Garnish with grated Parmesan cheese or toasted nuts before serving.
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