Asparagus Artichoke Salad

Serves 4 | 


1 medium red onion, cut in half and sliced thin
2 tablespoon lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded
2 tablespoon olive oil, divided
1 teaspoon garlic powder
1 pint cherry tomatoes, sliced in half
1 5-ounce jar of marinated artichoke hearts, quartered or cut in half


  1. Soak the sliced red onion in the lemon juice as you get ready to make the rest of the salad. To grill the asparagus, prepare gas grill for high direct heat. Coat the asparagus with 1 tablespoon of olive oil and sprinkle with salt.
  2. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces.Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Serve chilled or at room temperature.