Roasted Artichoke and Asparagus Salad

• 2 - 8 oz. boxes frozen artichoke hearts, thawed and drained
• 2 - bunches asparagus, ends removed and cut into 1 inch pieces
• 1 shallot, chopped
• 3 tbsp. freshly squeezed lemon juice
• 1/2 cup olive oil, divided
• 1 tsp. spicy brown mustard
• 1 tbsp. white wine vinegar
• 1/2 cup chopped fresh basil leaves
• 1 - 3.75 oz. jar capers, drained
• 1/2 of a 16 oz. jar roasted red peppers, drained and chopped
• 1/2 cup minced red onion
• 1/2 cup fresh parsley leaves, minced
• 2 pinches crushed red pepper flakes
• Salt & pepper

Preheat oven to 400F.

Put the artichoke hearts and asparagus in a bowl, add 1/4 cup olive oil, 1 tsp. salt and 1/2 tsp. black pepper.  Toss until coated and put on a baking sheet.  Roast for 20 minutes.

Meanwhile, make the vinaigrette.  Put the chopped shallot, lemon juice, vinegar, mustard, 1 tsp. salt and 1/2 tsp. pepper in a food processor. Pulse until well mixed.  Add the basil leaves and process until smooth.  Add in 1/4 cup olive oil and mix.

In a large bowl, add the capers, red peppers, red onion, parsley and red pepper flakes.  Toss to combine. Add in the roasted artichoke hearts and asparagus, add the vinaigrette and combine. 

Let sit in the refrigerator until well chilled.

Enjoy!