Roasted Asparagus and Marinated Artichoke Salad

• 1 large shallots thinly sliced, or red onioons
• 2 tablespoons lemon juice freshly squeezed, or more to taste
• 2 pounds asparagus prefer thick ones, rinsed and tough ends trimmed
• 1 1/2 tablespoons vegetable oil such as olive oil, canola oil
• 1 x salt and black pepper to taste
• 1 1/2 teaspoons garlic powder
• 1 pint cherry tomatoes or grape tomatoes, halved
• 15 ounces artichoke hearts 1 jar, marinated, quartered or halved

1. Soak the sliced shallots in the lemon juice, set side.
2. For roasting the asparagus:
3. Preheat the oven to 400F.
4. Lay the prepared asparagus in a single layer in a foil-lined roasting pan.
5. Brush 1/2 tablespoon of olive oil over the asparagus, and sprinkle salt over.
6. Roast for about 9 minutes, or until lightly browned and fork tender.
7. For grilling the asparagus:
8. Prepare your charcoal or gas grill for high direct heat.
9. Brush the asparagus with 12 tablespoon of olive oil and sprinkle with salt.
10. Grill them until nicely charred and fork tender, between 6 to 8 minutes.
11. Remove the asparagus from the oven or grill and cut into 1 to 1 1/2-inch pieces.
12. In a large mixing bowl, toss together the roasted or grilled asparagus and all the remaining ingredients until well mixed and evenly coated.
13. Toss with as much of the marinating juice from the jarred artichokes as you prefer.
14. Serve at room temperature or cold.

shallots, lemon juice freshly squeezed, ones, vegetable oil, salt, garlic, tomatoes

Taken from recipeland.com/recipe/v/roasted-asparagus-marinated-art-52251 (may not work)