Artichoke and Perfect Asparagus Salad

with Lemony Herbed Vinaigrette

I sometimes make an extra recipe or two of Perfect Asparagus and keep it in the fridge, ready to be snacked upon on its own or tossed into a salad like this one. I’d love asparagus even if it weren’t a nutritional star, but the fact that it’s got protein (yes, protein), vitamin K, iron, and folate seals the deal. The fennel adds a Paleo-friendly dose of crunch, and marinated artichokes always feel like an indulgence.

Serves 4

For the dressing

• ⅓ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small shallot, finely minced
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

For the salad

• 1 recipe Perfect Asparagus, cut into 2-inch pieces
• 2 (6-ounce) jars marinated artichoke hearts, drained
• 1 medium fennel bulb, stalks and tough core discarded, thinly sliced, fronds reserved for garnish
• ¼ cup thinly sliced fresh basil
• ½ small red onion, very thinly sliced

Make the dressing: In a large bowl, whisk together all of the ingredients.

Make the salad: Add the asparagus, artichoke hearts, fennel, basil, and red onion to the dressing and toss to coat. Garnish with the fennel fronds and serve.

Perfect Asparagus

Trim 1 pound asparagus and place in a large skillet with ¼ cup water. Bring the water to a boil, cover, steam for 2 minutes, and remove from heat. Remove the asparagus from the skillet and plunge it into an ice water bath to preserve its crispness and color. Drain. The asparagus can be stored in the refrigerator for up to 3 days.