arrow_right Olive Oil 3 Tbls
arrow_right Asparagus, 1 Bunch
arrow_right Lemon 1/2 Lg
arrow_right Salt, 1 1/2 Tsp
arrow_right Black Pepper
arrow_right Marinated Quartered Artichoke Hearts, 1 Can
arrow_right Fennel, 1 Bulb
arrow_right Crumbled Feta Cheese, 3 Oz.
Trim ends of asparagus and cut into 2” pieces
Drain marinated quartered artichoke hearts
Cut fennel in half lengthwise and thinly slice
Heat 1 Tbls olive oil and lemon juice in skillet over medium high heat for 1 minute.
Add asparagus and season with ½ tsp salt.
Cook until slightly seared and al dente, about 4 minutes.
Turn off heat, set pan aside and allow asparagus to cool slightly.
In a large serving bowl, whisk together lemon juice, 1 tsp salt, pepper to taste, and 2 tsp olive oil.
Add drained asparagus, artichokes, fennel and feta cheese.
Toss gently to combine and top with fresh parsley.
Can be served immediately or made ahead of time and chilled before serving.