ASPARAGUS & ARTICHOKE SALAD

Steps:

• Cut the asparagus into short lengths.
• Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
• Once the asparagus and beans are chilled, put into a colender and drain.
• Melt butter in small pan and add the garlic and paprika, and cook for one minute.
• Add the mushrooms, cook for another three to four minutes, and remove from the heat.
• Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
• Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
• Pour the oil mixture over the vegetables and toss well.
• Transfer to a serving bowl and serve.