Ingredients

The following ingredients have 4 Servings
  • 1 asparagus bunch (skinny or regular)
  • 2 radishes (thinly sliced)
  • 12 cherry tomatoes (halved)
  • 14 ounces artichoke hearts (can, drained)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 tablespoon lemon juice (freshly squeezed (about 1/2 a lemon))
  • 1/4 cup parsley (coarsely chopped)
  • 1 tablespoon rosemary sprigs (fresh, chopped)
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon black pepper (freshly ground, divided)

Instruction

  • Remove the woody part of the stems from the ends of the asparagus. This can be done simply with hands by breaking the end. The end should naturally break where the woody, tougher part of the stalk starts, about 1" to 1-1/2" up from the bottom.
  • Oil the grates of the grill lightly and preheat it to medium-high heat OR preheat the oven to 425 degrees F.
  • Toss the asparagus in 1 tablespoon olive oil, 1/4 tablespoon each salt and pepper, and the rosemary.
  • Place on the grates of the grill or a baking sheet and cook for 5 to 7 minutes until asparagus is slightly golden brown and slightly tender. You still want some bite to it, so do not overcook the asparagus.
  • In the bottom of a large bowl combine the remainder of the olive oil with lemon juice, salt, and pepper. Add the artichoke hearts, tomatoes, radishes, chopped parsley, and cooked asparagus, tossing to serve.
  • Asparagus need not be cooled to assemble and salad.