Artichoke and Asparagus Salad

Recipe by Nyteglori
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain and chill artichokes.
  • 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.
  • Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
  • Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
  • Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
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