Asparagus and Artichoke Antipasto

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.