Asparagus Artichoke Salad

Asparagus Artichoke Salad! A light springtime salad of grilled or roasted asparagus with marinated artichoke hearts and cherry tomatoes.

Asparagus Artichoke Salad
Elise Bauer

Although for the most part we can get asparagus all year long, I usually only get them in the spring, when they are in season.

How can you resist, when you see hundreds of them in the produce section, saluting you like bundled, upright green soldiers?

"Hello m'am. Please cook me."

So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you're tired of everything else. (Thank you Whole Foods deli section for the idea.)

Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with marinated artichoke hearts, shallots, and grape tomatoes. Carry on...

Asparagus Artichoke Salad

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 6 to 8 servings

Thick asparagus spears are easier than thin to roast or grill without becoming too dry or over-cooked.


  • 1 large shallot, sliced thin, or a few thin slices red onion

  • 2 to 3 tablespoons lemon juice

  • 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)

  • 2 tablespoons extra virgin olive oil, divided

  • Salt

  • 1 teaspoon garlic powder

  • 1 pint grape or cherry tomatoes, halved

  • 1 (15-ounce) jar good-quality marinated artichoke hearts, quartered or halved


  1. Soak the sliced shallots in the lemon juice:

    Do this as you get ready to make the rest of the salad.

  2. Roast or grill the asparagus:

    To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.

    To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.

    Remove the asparagus from the oven or grill and cut into bite-sized pieces.

  3. Mix the salad and serve:

    Combine the asparagus and the remaining ingredients into a large bowl and mix to combine.

    Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.

Asparagus Artichoke Salad
Elise Bauer
Nutrition Facts (per serving)
129 Calories
9g Fat
12g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 129
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 634mg 28%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 4g
Vitamin C 12mg 60%
Calcium 35mg 3%
Iron 1mg 7%
Potassium 378mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.