Best 5 Asparagus And Artichoke Salad Recipes

ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD

Steps:

• Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
• Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
• Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
• Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
• Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.

ARTICHOKE AND ASPARAGUS SALAD

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.

ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD

Steps:

• Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
• Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
• Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
• Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.

ARTICHOKE AND ASPARAGUS SALAD WITH PESTO-MAYONNAISE DRESSING

Steps:

• Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate. Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled Wash endive, removing whole leaves. For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary. Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.

ASPARAGUS AND ARTICHOKE SALAD

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