Artichoke And Asparagus Salad Recipe

Ingredients for Artichoke And Asparagus Salad

• Marinated Artichoke Hearts
• 1 pound asparagus, tough ends snapped off and cut into 3-inch pieces
• Salt Water
• 1 large hard-boiled egg, finely chopped
• Heavy Cream
• Mayonnaise

How to Make Artichoke And Asparagus Salad

1. 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.
2. Carefully remove asparagus from water, reserving 2 tablespoons of cooking liquid. Drain asparagus well on paper towels and set aside to chill.
3. While asparagus chills, drain and chill the artichoke hearts.
4. In a medium bowl, whip the heavy cream until soft peaks form.
5. Gently fold in the mayonnaise and reserved asparagus cooking liquid to taste.
6. Stir in the chopped hard-boiled egg.
7. Add the chilled asparagus to the cream mixture and gently toss to coat.
8. Add the chilled artichoke hearts and gently mix.
9. Season with salt to taste.
10. Refrigerate for at least 30 minutes before serving to allow flavors to meld.