Asparagus Artichoke Salad

Ingredients

• 1 large shallot, sliced thin
• 2-3 tablespoons lemon juice
• 2 pounds thick asparagus, rinsed, tough ends broken off and discarded
• 2 tablespoons extra virgin olive oil, divided
• Salt
• 1 teaspoon garlic powder
• 1 pint grape or cherry tomatoes, sliced in half
• 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half

Directions

1. While you pull the salad together, let the thinly sliced shallots sit in the lemon juice.
2. For roasting, heat your oven to 400 degrees F. Toss the asparagus spears with 1 Tbsp of olive oil, then season them generously with salt. Spread them out in a single layer in a foil-lined roasting pan and roast for 8-10 minutes, until they pick up a little color and are tender when pierced with a fork.
3. For grilling, set up your charcoal or gas grill for high direct heat. Rub the asparagus with 1 Tbsp of olive oil and add a good sprinkle of salt. Cook on the grill until the spears are nicely charred and fork tender, between 5 to 10 minutes.
4. Take the asparagus off the heat and slice it into bite-sized pieces. Add it to a large bowl with all of the remaining ingredients and toss everything together. Pour in as much of the liquid from the marinated artichokes as tastes right to you. Serve cold or at room temperature.