This is similar to the recipe of the cold asparagus salad that I posted in the previous month...only better. This revamped version accomplishes two things: it gives you another way to enjoy a great thing, and it allows me to be really lazy this month and only make a few changes to something I have already written - a good deal for both of us.


* 2 Bunches of Asparagus
* 1 Can of Artichoke Hearts or 1 Jar of Marinated Artichoke Hearts
* 1/4 Bunch of Parsley
* Extra Virgin Olive Oil
* Red Wine Vinegar
* Black Pepper

You can either boil the asparagus or steam it - as crunchy or soft as you wish. When it's done, chop off the bottoms and discard. Cut the remainder of the spears in thirds and into a bowl. Drain the water out of the can of artichoke hearts (or drain the oil out of the jar) and add to the bowl. Cut each heart into manageable bite-sized pieces. Chop the parsley and add. Now just spread some olive oil and red wine vinegar over these vegetables and mix. Pepper with pepper, then put them in the fridge and let them marinate overnight...or at least wait until they are cold.

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