I sometimes make an extra recipe or two of perfect asparagus and keep it in the fridge, ready to be snacked upon on its own or tossed into a salad like this one. I’d love asparagus even if it weren’t a nutritional star, but the fact that it’s got protein (yes, protein), vitamin K, iron, and folate seals the deal. The fennel adds a Paleo-friendly dose of crunch, and marinated artichokes always feel like an indulgence.— Shari Koolik Leidich, author of Two Moms in the Raw: Simple, Clean, Irresistible Recipes for Your Family's Health.
Recipes and Photo from Two Moms in the Raw by Shari Koolik Leidich. Copyright © 2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
In a large bowl, whisk together all of the ingredients.
Trim the asparagus and place in a large skillet with the water. Bring the water to a boil, cover, steam for 2 minutes, and remove from heat. Remove the asparagus from the skillet and plunge it into an ice water bath to preserve its crispness and color.
Drain. The asparagus can be stored in the refrigerator for up to 3 days.
Cut the asparagus into 2-inch pieces. Add the asparagus, artichoke hearts, fennel, basil, and red onion to the dressing and toss to coat. Garnish with the fennel fronds and serve.