This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.
Prep time: 15 minutes
Chill time: 1 hour
Servings: 6 to 8
1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese
1 teaspoon spicy brown mustard
1/2 teaspoon sea salt
1 clove garlic
1 1/2 lbs. fresh asparagus
1 cup coarsely chopped, water packed artichoke hearts
3/4 cup small bite-size pieces bell pepper (preferably red or yellow)
1/2 cup thinly sliced and coarsely chopped red onion
1/2 cup coarsely chopped whole almonds
Shaved or shredded Parmesan cheese (optional)
Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.
Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.
Drizzle with dressing and toss well to coat.
Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)
Just before serving, sprinkle with almonds and additional Parmesan cheese.
Nutritional analysis per serving:
Calories: 200, Fat: 14g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 470mg, Potassium: 326mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 7g, Protein: 7g, Vitamin D: .60 IU, Vitamin C: 45%, Calcium: 10%, Iron: 15%