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  • Jefferson Adams
    Jefferson Adams

    Roasted Asparagus Salad with Artichoke Hearts (Gluten-Free)

      Marinated artichoke hearts and roasted asparagus make a great salad combo.

    Caption: Artichoke and asparagus make a great salad combo. Photo: CC--James Cohen

    Celiac.com 11/08/2016 - If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus.


    • 2 pounds thick asparagus, rinsed, tough ends discarded
    • 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half
    • 1 large shallot, sliced thin
    • 2-3 tablespoons of lemon juice
    • 2 tablespoons olive oil, divided
    • 1 teaspoon garlic powder
    • 1 pint grape or cherry tomatoes, halved
    • Dash of salt

    Heat the oven to 400°F.

    Cut asparagus into 1½-inch pieces.

    Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.

    Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt.

    Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender.

    Put the asparagus and the remaining ingredients into a large bowl and mix to combine.

    Add as much of the artichoke jar liquid as desired.

    Serve chilled or at room temperature.

    Option: Top with a poached egg!


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.