Roasted Asparagus Salad with Artichoke Hearts (Gluten-Free)

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

Celiac.com Sponsor (A12):
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.

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!