Artichoke and Asparagus Salad

Total Time
Prep 5 mins
Cook 20 mins

From Italy. Time does not include chilling time.


  1. Drain and chill artichokes.
  2. Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
  3. Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
  4. Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
  5. Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
Most Helpful

Wow, this is wonderful, I followed this exactly, except adding some diced egg to the top. Loved this, and was so tasty chilled, the artichoke added a whole new dimension. I used our garden asparagus and what a lovely taste for the end of the day. Made for ZWT 7

Andi of Longmeadow Farm June 05, 2011