A spring asparagus salad fit for the Easter table

ALISON LADMAN
The Associated Press
Modified: April 1, 2011 at 6:05 pm •  Published: April 1, 2011
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In this salad, bright green vegetables work to enhance the spring feel of your Easter table. The Mediterranean flavors of citrus, artichoke, olive oil and feta cheese pair wonderfully with lamb, but will work equally well with goose or ham. This dish can be served at room temperature, chilled or warmed.

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ARTICHOKE AND ASPARAGUS SALAD

Start to finish: 20 minutes

Servings: 8

2 bunches asparagus, bottoms trimmed

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons lemon juice

2 tablespoons white balsamic vinegar

1 teaspoon lemon zest

2 teaspoons chopped fresh thyme

1/4 cup olive oil

Two 14-ounce cans artichoke hearts, drained

1/2 cup crumbled feta cheese

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove.

Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking. Drain well.

In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 159 calories; 81 calories from fat (31 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 108 mg cholesterol; 68 g carbohydrate; 7 g protein; 3 g fiber; 96 mg sodium.

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