Warm Artichoke Asparagus Summer Salad Recipes

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

RADISH ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

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.

ARTICHOKE-ASPARAGUS SALAD

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.

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.

ASPARAGUS & ARTICHOKE SALAD

Steps:

• Cut the asparagus into short lengths.
• Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
• Once the asparagus and beans are chilled, put into a colender and drain.
• Melt butter in small pan and add the garlic and paprika, and cook for one minute.
• Add the mushrooms, cook for another three to four minutes, and remove from the heat.
• Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
• Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
• Pour the oil mixture over the vegetables and toss well.
• Transfer to a serving bowl and serve.

BALSAMIC ASPARAGUS AND ARTICHOKES

Steps:

• Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
• Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
• Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
• Put mixture in refrigerator until cool.
• Cool asparagus and refrigerate until ready to serve.
• To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.