This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.