Add the asparagus and artichokes to a medium bowl. Pour ⅓ of the vinaigrette in the bowl (just enough to coat the asparagus and artichoke). Mix well to fully coat the veggies. Reserve the remaining vinaigrette for drizzling after cooking.
4
Transfer the asparagus and artichoke to the parchment-lined baking sheet. If there is dressing leftover in the bowl, combine it with the reserved dressing rather than pouring it onto the baking sheet as it will burn.
5
Bake for 13–15 minutes, tossing halfway through.
6
Transfer the asparagus and artichokes to a serving platter and drizzle with the remaining dressing.
Chef's Notes
Substitutions Substitute tahini for the miso in the dressing.
Substitute ½–1 tablespoon of fresh minced ginger for ¼ teaspoon of the ground.
Use 2 garlic cloves in place of the ½ teaspoon garlic powder.
Prep Ahead Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
1batch Balsamic Dijon Hemp Vinaigrette (link in directions)
2cupsasparagus (cut into 2” pieces)
1cupartichoke hearts (BPA-free can or jarred in water, drained, chopped)
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Add the asparagus and artichokes to a medium bowl. Pour ⅓ of the vinaigrette in the bowl (just enough to coat the asparagus and artichoke). Mix well to fully coat the veggies. Reserve the remaining vinaigrette for drizzling after cooking.
4
Transfer the asparagus and artichoke to the parchment-lined baking sheet. If there is dressing leftover in the bowl, combine it with the reserved dressing rather than pouring it onto the baking sheet as it will burn.
5
Bake for 13–15 minutes, tossing halfway through.
6
Transfer the asparagus and artichokes to a serving platter and drizzle with the remaining dressing.
