Artichoke and Asparagus Salad

"From Italy. Time does not include chilling time."
 
Download
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:
25mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow, this is wonderful, I followed this exactly, except adding some diced egg to the top. Loved this, and was so tasty chilled, the artichoke added a whole new dimension. I used our garden asparagus and what a lovely taste for the end of the day. Made for ZWT 7
     
Advertisement

RECIPE SUBMITTED BY

Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes