Artichoke And Asparagus Salad

From italy. time does not include chilling time.

Drain and chill artichokes.

Break off tough ends of asparagus and cut into 3 inch pieces.

Cook in lightly salted water until bright green and tender.

Be careful not to overcook.

Remove asparagus from the water reserving 2 tablespoons of asparagus water.

Drain asparagus well on paper towel and chill.

Right before serving.

Whip cream and fold in mayo.

Add chilled asparagus water to taste.

Chop egg and add to cream mixture.

Pour dressing over asparagus.

Add artichoke hearts and mix gently.

marinated artichoke hearts, asparagus, salt water, egg, heavy cream, mayonnaise