Asparagus Artichoke Salad

When we came back from the lake on Tuesday we didn't want anything super heavy for dinner so we decided to switch our meals for the day and try the Asparugus Artichoke Salad that we found online at SimplyRecipe.

 

Prep Time: 10 minutes | Cook Time: 12 minutes

Ingredients:

• 1 large shallot, sliced thin (can substitute with a few slices of red onion or some sliced spring onion)
• 2-3 tablespoon lemon juice
• 2 pound thick asparagus, rinsed, tough ends broken off and discarded
• 2 tablespoon extra virgin olive oil, divided
• 1 teaspoon garlic powder
• 1 pint grape or cherry tomatoes, sliced in half
• 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half.

Directions:

1. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2. To roast the asparagus , preheat the oven to 400°F. Coat the asparagus spears with 1Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned or fork tender. (You could also cook these on the grill.)
3. Put the asparagus and all remaining ingredients into a large bowl and mix to combine. Serve chilled or at room temperature.

This will serve 6-8 people as a side dish. (We didn't read this bottom part and ate it as a meal, we definitely felt like we needed  meat or something else with it. lol)