Roasted Asparagus Salad with Artichoke Hearts (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Artichoke and asparagus make a great salad combo. Photo: CC–James Cohen
Celiac.com 11/08/2016 – If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus.
- 2 pounds thick asparagus, rinsed, tough ends discarded
- 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half
- 1 large shallot, sliced thin
- 2-3 tablespoons of lemon juice
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 pint grape or cherry tomatoes, halved
- Dash of salt
Heat the oven to 400°F.
Cut asparagus into 1½-inch pieces.
Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt.
Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender.
Put the asparagus and the remaining ingredients into a large bowl and mix to combine.
Add as much of the artichoke jar liquid as desired.
Serve chilled or at room temperature.
Option: Top with a poached egg!
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Published at Tue, 08 Nov 2016 16:30:00 +0000