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Roasted Asparagus Salad with Artichoke Hearts (Gluten-Free)

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


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.

Ingredients:

  • 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

Directions:
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.

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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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