Asparagus Artichoke Salad

1/2 small sweet onion, sliced thin
2 tablespoons lemon juice
2 pounds asparagus, rinsed, stems trimmed
2 tablespoons basil infused olive oil, divided
salt, to taste
1 teaspoon garlic powder
1 pint yellow cherry tomatoes, sliced in half
1 15-ounce jar of marinated artichoke hearts, quartered

Place the onion in a bowl with the lemon juice and let is soak while you continue to prepare the salad.

Preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a roasting pan, and cook for 8-10 minutes or until lightly browned and tender.

Remove the asparagus from the oven and cut into bite-sized pieces.

Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add some of the marinating liquid from the jarred artichokes and toss to coat.

Serves 4