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Artichoke and Asparagus Salad

With fresh asparagus being plentiful right now, I thought this recipe might come in handy.

2 bunches asparagus (approximately 2 pounds), bottoms trimmed
1 teaspoon Dijon mustard
¼ teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon lemon zest
2 teaspoons chopped fresh thyme
¼ cup olive oil
2 – 14 ounce cans artichoke hearts, drained
½ cup crumbled feta cheese

Yields: 8 Servings

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 with tongs to the ice water to cool and stop the cooking process. Drain well after the asparagus has cooled.

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 on a salad plate lined with leaf lettuce. Sprinkle the asparagus and artichokes with feta cheese before serving.