4 to 6 servings
Choose slender, tender, crisp asparagus spears. Rinse thoroughly to remove any sand or dirt. Remove the woody end of each spear at the point where the spear easily snaps or breaks. Very tender, young asparagus will not have to be trimmed.
In a deep large heavy saucepan, cook asparagus, uncovered, in salted boiling water to cover for 3 to 4 minutes after water returns to a boil or until asparagus are tender but crisp and firm. Or, arrange asparagus spears in an 8 x 8 x 2-inch baking dish; add water to just cover asparagus. Loosely cover with plastic wrap, allowing for steam venting; microwave at HIGH power for 4 minutes. Check doneness of asparagus; continue to microwave in 30 second increments until asparagus are crisp tender. Drain thoroughly. Rinse asparagus in very cold water; dry thoroughly, and set aside. May chill in refrigerator, if desired. Cut asparagus spears into 1-inch length pieces.
Cut artichoke hearts into halves or quarters. In a deep salad bowl, combine asparagus pieces, artichokes, and greens. Add enough Burgundy Vinaigrette Dressing to coat salad mixture. Do not add too much dressing as salad will become limp. Toss salad mixture lightly to mix. Serve immediately.
Note: May use 2 (9 to 10-ounce) packages frozen asparagus; cook according to package directions. Do not use canned asparagus.
Variation: Add coarsely chopped or thin strips of roasted sweet red pepper or pimento to salad mixture, if desired.
Burgundy Vinaigrette Dressing
about 1¼ cups
Combine all ingredients in a jar with a close-fitting cover; shake well. Store any left-over dressing in a tightly sealed glass jar in the refrigerator for up to two weeks. Shake well before using.