Ingredients for Artichoke And Asparagus Salad
- 1 (14 ounce) can marinated artichoke hearts
- 1 lb fresh asparagus
- salt to taste
- 1 hard-boiled egg
- 1/4 cup heavy cream
- 1/2 cup mayonnaise
- 2 tablespoons reserved asparagus cooking liquid
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How to Make Artichoke And Asparagus Salad
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until bright green and tender-crisp (about 3-5 minutes). Avoid overcooking.
- Carefully remove asparagus from water, reserving 2 tablespoons of cooking liquid. Drain asparagus well on paper towels and set aside to chill.
- While asparagus chills, drain and chill the artichoke hearts.
- In a medium bowl, whip the heavy cream until soft peaks form.
- Gently fold in the mayonnaise and reserved asparagus cooking liquid to taste.
- Stir in the chopped hard-boiled egg.
- Add the chilled asparagus to the cream mixture and gently toss to coat.
- Add the chilled artichoke hearts and gently mix.
- Season with salt to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
38g
Carbs
4g
