Asparagus & Artichoke Salad

• 5 cans artichoke hearts
• 1 bunch asparagus
• 5 ounces green beans, whole,with tips removed
• 5 ounces button mushrooms
• 2 tablespoons butter
• 1/2 teaspoon paprika
• 2 cloves garlic, sliced very thinly
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon black pepper

1. Cut the asparagus into short lengths.
2. 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.
3. Once the asparagus and beans are chilled, put into a colender and drain.
4. Melt butter in small pan and add the garlic and paprika, and cook for one minute.
5. Add the mushrooms, cook for another three to four minutes, and remove from the heat.
6. Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
7. Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
8. Pour the oil mixture over the vegetables and toss well.
9. Transfer to a serving bowl and serve.

hearts, asparagus, green beans, mushrooms, butter, paprika, garlic, olive oil, lemon juice, black pepper

Taken from www.food.com/recipe/asparagus-artichoke-salad-35208 (may not work)