Asparagus and Artichoke Antipasto

Asparagus and Artichoke Antipasto

Chef Selena demonstrated this recipe at the Green Bay Home + Lifestyles Experience at the Resch Expo on Feb 11, 2024.
Prep Time 15 minutes
Course Appetizer, Side Dish
Cuisine Italian


  • 1 tablespoon fresh lemon juice
  • 2 tablespoons local red wine vinegar such as The Olive Cellar
  • 2 teaspoons sweet/hot style mustard such as Door County Mustard
  • 1 tablespoon chopped fresh local oregano
  • ½ cup sunflower oil such as Century Sun Oil
  • Salt and pepper
  • 1 bunch fresh local asparagus such as Kellner Back Acre Garden
  • 1 14 oz. can quartered artichokes, drained
  • ¼ cup chopped local red onion such as Karcz’s Garden
  • ½ local red bell pepper chopped, such as Moders
  • ½ cup crumbled local feta cheese such as Krohn Dairy Store
  • 8 Castelvetrano olives pitted and halved


  • Add lemon juice, red wine vinegar, mustard, oregano, oil, a few grinds sea salt and black pepper to a small Mason jar. Screw lid on and shake until well combined; set aside.
  • Prepare a flat dish, big enough to fit the asparagus spears, with ice water. Set aside.
  • Bring 1 ½-inches water to a gentle simmer in a large skillet; add asparagus and cook for 3 to 4 minutes, or until crisp tender. Drain; immediately add to ice water bath and allow to cool.
  • Transfer asparagus to a cutting board and cut into ½-inch pieces. Add to a large bowl with artichokes, red onion, red bell pepper, feta and olives. Pour reserved dressing over the top and gently toss to combine.
  • Cover and refrigerate for 2 hours or overnight. Bring to room temperature before serving.
  • Serving suggestions: serve with slices of crusty Voyageur sourdough. Toss with cooked farro. Use as a relish over grilled chicken or salmon.


Local Sources:
The Olive Cellar- vinegar
Door County Mustard
Century Sun Oil
Kellner Back Acre Garden- asparagus
Karczs Garden- red onion
Moder’s Gardens- red pepper
Krohn Dairy Store-feta
Keyword antipasto, asparagus, spring

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating