This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It's especially nice as a starter for springtime celebrations, when fresh asparagus is at its best, and it comes together with just a quick steam and a gentle toss — no real cooking required.

Mushroom, asparagus, and artichoke medley in a serving dish

Photos by Evan Atlas.

Key Ingredients & Substitutions

Small white or brown mushrooms. Lightly steamed rather than sauteed, they stay tender and mild — halve any that are larger than button size.
Slender asparagus. Thin stalks cook quickly and stay tender-crisp; thicker asparagus works too, just steam a bit longer.
Marinated artichoke hearts. Add a tangy, briny note that ties the whole medley together — look for them in a jar near the olives or pickles.
Half-sour dill pickle. A distinctive, less-vinegary addition that adds crunch and a savory tang — a regular dill pickle works as a substitute.
Vegan mayonnaise. Binds everything into a creamy dressing — use your favorite brand.

Variations

Add fresh herbs. A little chopped tarragon or chives alongside the parsley and dill adds another layer of fresh flavor, especially tarragon's subtle anise note against the artichokes.
Make it a main. Serve over a bed of greens with some cooked white beans or chickpeas for a more substantial salad.
Add capers. A tablespoon stirred in along with the pickle adds an extra briny punch.
Swap the zucchini. Thinly sliced yellow summer squash or diced celery both work well in its place.
Add roasted red peppers. A few strips of jarred roasted red pepper add sweetness and a pop of color against the greens.

Tips for the Best Mushroom, Asparagus, and Artichoke Medley

Don't overcook the vegetables. Both the mushrooms and asparagus should stay tender-crisp, not soft — a quick 2-minute steam is usually enough.
Rinse the asparagus with cool water after steaming. This stops the cooking and helps it keep its bright green color.
Let the flavors meld. A short stint in the refrigerator before serving lets the dressing soak into the vegetables for even better flavor.
Drain the artichoke hearts well. Excess marinade can water down the dressing, so give them a good shake before quartering.

Make Ahead & Storage

This keeps well in a sealed container in the refrigerator for up to 3 days, making it a great make-ahead appetizer for a dinner party or springtime gathering. In fact, letting it chill for an hour or two before serving only improves the flavor, since the dressing has time to soak into the vegetables.

How to Serve

Serve as an appetizer or first course with thinly sliced baguette, or spoon over a bed of mixed greens for a light lunch. Explore more super savory salads and more asparagus recipes.

Recipe