Artichoke Asparagus Salad Recipes

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ARTICHOKE-ASPARAGUS SALAD



Artichoke-Asparagus Salad image

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 11

1 box (9 oz) frozen artichoke hearts
1 can (15 oz) white asparagus spears, drained and cut crosswise in half
1 cup sliced fresh mushrooms
1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt
Boston lettuce
18 small pitted ripe olives

Steps:

  • Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD



Warm artichoke & asparagus summer salad image

This dish is all about vegetables at the peak of their season

Provided by Gordon Ramsay

Categories     Lunch, Main course

Time 1h30m

Number Of Ingredients 14

4 artichokes , trimmed
2 lemons , halved
3 tbsp olive oil
1 tbsp coriander seeds
1 star anise
large thyme sprig
4 tbsp white wine vinegar
large bunch (about 30) asparagus spears
4 handfuls small salad leaves such as micro-leaves
5 tbsp olive oil
1 small red onion , finely chopped
2 spring onions , finely sliced
small bunch chives , finely snipped
2 tbsp balsamic vinegar (I like to use white balsamic vinegar)

Steps:

  • When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
  • Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
  • Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
  • To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
  • Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
  • Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
  • Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium

ARTICHOKE ASPARAGUS PASTA SALAD



Artichoke Asparagus Pasta Salad image

I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after.

Provided by Home_Chef_Jen

Categories     Salad     100+ Pasta Salad Recipes     Broccoli Pasta Salad Recipes

Time 12h50m

Yield 30

Number Of Ingredients 15

2 (16 ounce) packages tri-color pasta
⅓ cup olive oil
3 cups fresh broccoli florets
2 (14 ounce) cans water-packed artichoke hearts, drained and chopped
2 cups fresh asparagus, trimmed and cut into 1-inch pieces
2 cups chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) can sliced black olives
2 cups grated Parmesan cheese
2 cups mayonnaise
1 cup sour cream
⅓ cup red wine vinegar
1 (1 ounce) package ranch dressing mix
1 tablespoon ground black pepper
1 ½ teaspoons salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
  • Drain the pasta and rinse in cold water until chilled; drain again.
  • Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
  • Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
  • Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
  • Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 27.8 g, Cholesterol 13.6 mg, Fat 18.4 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.2 g, Sodium 511.6 mg, Sugar 1.4 g

ARTICHOKES, ASPARAGUS, AND WATERCRESS SALAD WITH CUMIN VINAIGRETTE



Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 bunch asparagus, ends trimmed
1 cup fresh flat-leaf parsley, chopped
1 (12-ounce) can artichoke hearts in water, drained and halved
1 tomato, cored and chopped
1 bunch watercress, tough stems removed

Steps:

  • To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
  • To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
  • In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.

RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD



Red Potato, Asparagus, and Artichoke Salad image

Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.

Provided by LOSGARCIAS

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 9

18 small red potatoes
3 pounds fresh asparagus, trimmed
2 (14 ounce) cans artichoke hearts, drained and quartered
3 tablespoons Dijon mustard
¼ cup fresh lemon juice
¾ cup olive oil
salt and ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
5 tablespoons minced fresh chives

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
  • Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
  • Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE



Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
  • For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  • Toss the vegetables with the vinaigrette and serve.

ARTICHOKE AND ASPARAGUS SALAD



Artichoke and Asparagus Salad image

Make and share this Artichoke and Asparagus Salad recipe from Food.com.

Provided by Nyteglori

Categories     Artichoke

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts
1 lb asparagus
salt water
1 egg, hard boiled
1/4 pint heavy cream
2 tablespoons mayonnaise

Steps:

  • Drain and chill artichokes.
  • Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
  • Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
  • Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
  • Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.

Nutrition Facts : Calories 196.9, Fat 15.1, SaturatedFat 7.7, Cholesterol 89.2, Sodium 122.9, Carbohydrate 12.5, Fiber 6, Sugar 2.5, Protein 6.2

ASPARAGUS AND ARTICHOKE SALAD



ASPARAGUS AND ARTICHOKE SALAD image

Categories     Salad     Vegetable

Number Of Ingredients 11

2bunches asparagus
1tea Dijon mustard
1/2tea salt
1/2tea pepper
2tbl lemon juice
2tbl white balsamic. Vinegar
1tea lemon zest
2teas chopped fresh thyme
1/4 cup olive oil
214oz cans artichoke hearts,drained
1/2cup crumbled feta cheese

Steps:

  • Place asparagus in boiling water,blanch until bright green, about 4min Remove to ice water,cool and drain Mixmustard,salt,pepper,lemon juice and zest,vinegar,thyme and oil Toss asparagus and artichokes Serve on platter sprinkled with cheese,decorate with lemon wedges

STEAMED-ARTICHOKE AND ASPARAGUS SALAD



Steamed-Artichoke and Asparagus Salad image

Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Number Of Ingredients 11

2 lemons, halved
4 large artichokes, such as globe
Coarse salt and freshly ground pepper
12 ounces small purple or blue potatoes, scrubbed
12 ounces asparagus, trimmed and cut on the bias into 2-inch pieces
4 cups mixed spicy greens, such as mustard greens and watercress
4 radishes, thinly sliced lengthwise
1/4 cup Dijon mustard
1/4 cup rice-wine vinegar
3/4 cup safflower oil
Edible flowers, for serving (optional)

Steps:

  • Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
  • Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
  • Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
  • Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
  • Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)

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