Asparagus & Artichoke Salad

• artichoke hearts5 cans
• asparagus↗1 bunch
• green beans, whole,with tips removed↗5 ounces
• button mushrooms↗5 ounces
• butter↗2 tablespoons
• paprika↗1⁄2 teaspoon
• garlic, sliced very thinly↗2 cloves
• olive oil↗2 tablespoons
• lemon juice↗2 tablespoons
• black pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Cut the asparagus into short lengths.

2. 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. 3

   Once the asparagus and beans are chilled, put into a colender and drain.

4. 4

   Melt butter in small pan and add the garlic and paprika, and cook for one minute.

5. 5

   Add the mushrooms, cook for another three to four minutes, and remove from the heat.

6. 6

   Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.

7. 7

   Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.

8. 8

   Pour the oil mixture over the vegetables and toss well.

9. 9

   Transfer to a serving bowl and serve.