I had not made this salad in forever, until last week. I think it may have come from an old Southern Living magazine or Gourmet, I'm not sure. Perfect salad for winter or early spring when the aspargus is young and tender. The recipe uses canned asparagus, but I have made it plenty of times with roasted fresh asparagus.
If you don't make the salad, at least make the dressing. It is to die for. Half the salad recipe if you need to, but make all the dressing.
Asparagus and Artichoke Heart Salad Rivermont
Chill 2 (1-pound) cans artichoke hearts and 2 (1-pound) cans white or green asparagus spears; drain thoroughly. Prepare lettuce cups (one for each person); chill thoroughly. When ready to serve, arrange asparagus and halved artichoke hearts in lettuce cups,, garnish with pimento strips and serve the Rivermont Dressing seperately or spooned over salads.
(may be prepared ahead)
1 (1-ounce) can anchovy filets, undrained
2 teaspoons prepared yellow mustard
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 tablespoons extra-virgin olive oil
7 tablespoons tarragon vinegar
6 green onions including tops, finely chopped
Mash anchovies thoroughly in a small bowl or processor. Gradually blend in the seasonings, then oil. Pour into jar with tight fitting cap (Mason jar); add vinegar and onions; shake well. Refrigerate until ready to use. Dressing maybe made ahead of time; it does not separate upon standing.