Ingredients

• 1 lb asparagus, roasted
• 1 C cherry tomatoes, halved
• 1 C artichoke hearts in water, halved
• 1/4 C lemon juice
• 1/4 C honey
• 1/3 C olive oil
• 1/3 C Parmigiano, shaved
• Option: hearts of palm, sliced

Instructions

1. Whisk together the lemon juice, honey, and olive oil, then season to taste. Toss in the asparagus, tomatoes, and artichoke hearts.
2. Garnish with the Parmigiano, plate and serve.

Source: www.honeyandbirch.com

Contributed by: Skip