Grilled Asparagus and Artichoke Salad
4 servings
30 minutes
Grilled asparagus and artichoke salad is a true gastronomic delight inspired by the refinement of French cuisine. Asparagus, a symbol of spring, gains a special depth of flavor after grilling, enriched with a light smokiness. Artichokes—an exquisite ingredient long cherished in Europe—add softness and an earthy note. Cherry tomatoes bring juiciness and a hint of acidity, while the aroma of garlic and shallots unveils the freshness of the vegetables. Lemon juice and artichoke oil bind the flavors together, creating a harmonious composition. This salad is suitable for a light lunch or as an accompaniment to main dishes, remaining elegant yet simple to prepare. It can be served chilled or at room temperature, enjoying the balance of textures and aromas.
1
Thinly slice the shallots and place them in a bowl. Pour lemon juice over them.
- Shallot: 1 piece
- Lemon juice: 3 tablespoons
2
Preheat the grill or barbecue.
3
Sprinkle asparagus with 1 tablespoon of olive oil and salt, mix. Place on the grill or barbecue and cook for about 8-10 minutes until tender and browned. Cut into small pieces.
- Asparagus: 1 kg
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
4
Add asparagus, remaining olive oil, halved cherry tomatoes, and artichokes to the shallots. Season with salt and sprinkle with garlic. Drizzle with artichoke oil and gently mix. Serve at room temperature or chill.
- Asparagus: 1 kg
- Extra virgin olive oil: 2 tablespoons
- Cherry tomatoes: 400 g
- Artichoke hearts in oil: 420 g
- Salt: to taste
- Garlic powder: 1 teaspoon
