Artichoke, Asparagus, and Butter Bean Salad

Spring has sprung, the veggies are looking decent, and my sick computer is well again.  Don't think for a second I haven't been cooking.  I have been stir-frying, roasting, broiling, and grilling throughout my entire blog absence.  To celebrate the season that seems to finally be here, this is a simple entree salad or side dish that takes only a few quick minutes to make and it is excellent.

 Artichoke, Asparagus, and Butter Bean Salad

1 package (or can, drained) artichoke hearts, sliced in half
1 shallot, sliced
1 can butter beans, drained
2 T extra-virgin olive oil
1 1/2 t white wine vinegar
1/4 t sea salt
freshly ground black pepper
2 bunches asparagus, washed and cut into 2-3" segments
1/4 c sliced almonds, lightly toasted
juice of 1/2 lemon 


Preheat oven to broil.

Prep ingredients, tossing artichokes, shallot, beans, olive oil, vinegar, sea salt, and black pepper. Line a broiler pan or baking sheet with foil and distribute seasoned vegetable mixture evenly on the foil in a single layer on half of the sheet. Toss asparagus in the bowl with remaining marinade and distribute them evenly on the other side of the baking sheet.

Broil 7-15 minutes, depending on the strength of your broiler. Check it after 7 minutes.  It is done when the veggies are browning at the edges and the beans are beginning to split.  The asparagus may cook fast and need to be pulled out sooner than the other veggies.

Let cool for few minutes and finish with lemon juice. Top with toasted almonds.