Recipes Nugget Markets Signature Recipes
Asparagus Salad with Roasted Tomatoes, Grilled Baby Artichokes & Chèvre
- Prep time
- 35 minutes PT35M
- Cook time
- 30 minutes PT30M
- Yield
- 4-6 servings
- Difficulty
This roasty, toasty spring salad gives you a taste of the season with this awesome flavor combination. Enjoy with your favorite protein, like beef, lamb, chicken or pork.
Ingredients
- 1 bunch asparagus
- 8 Roma tomatoes, quartered
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon cracked pepper
- 12 baby artichokes
- ½ cup crumbled chèvre
Preparation
Preheat oven to 425° F.
Blanch asparagus in salted water, then chill and cut on the bias.
Toss tomatoes in 2 tablespoons of oil, 2 teaspoons of pepper and 2 teaspoons of salt. Roast for 12-14 minutes, until tomato skin is blistered and charred.
While tomatoes roast, peel, blanch and grill artichoke hearts in a grill pan.
Combine all ingredients in a large bowl, toss well and serve.
