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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Wayne
1 pound fresh asparagus
15 ounce can artichoke hearts
⅓ cup oil — half olive and half vegetable
¼ cup lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon dried oregano
¼ cup slice ripe olives
Cook asparagus until tender-crisp. Drain. Drain and chop artichoke hearts. Combine all ingredients. Cover and chill several hours. Toss once or twice. Drain before serving.