A true spring salad, especially if you are able to obtain Island-grown asparagus, which can be sweet, tender, and very tasty. This salad tastes and looks best the day it’s made.

Serves 4 to 6

• 1 14-ounce can artichoke hearts
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil, divided
• 1 garlic clove, minced
• 8 ounces bow-tie pasta
• 1 pound asparagus, bottom 2 inches  trimmed off
• 1 cup watercress leaves, roughly chopped, or 1/3 cup parsley, minced
• 1 cup feta cheese, diced

For the dressing:

• Grated zest of 2 lemons
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Pepper

1. Preheat the oven to 350 degrees. Drain the artichokes, rinse with water, and cut into quarters. Pat dry with paper towels and place on a baking sheet. Toss with lemon juice, 1 tablespoon olive oil, and minced garlic, and bake in oven until edges begin to crisp, about 20 minutes.

2. Meanwhile, bring a pot of salted water to a boil and cook pasta al dente, according to directions. Drain in a colander and drizzle with 1 tablespoon olive oil. Shake to distribute oil and let steam escape. Set aside to cool.

3. Cut the asparagus on a diagonal into pieces between 1 and 1 1/2 inches long. Heat a heavy-bottomed skillet or cast-iron pan to medium high. Add 1 tablespoon olive oil and asparagus. Cook asparagus until crisp tender, about 4 minutes, stirring often. Place in a bowl to cool.

4. Combine pasta, asparagus, and watercress or parsley together in a large bowl. To make dressing, whisk lemon zest, lemon juice, and olive oil together in a bowl. Season with salt and pepper. Just before serving, add dressing to pasta and mix. Mix in artichokes and turn into serving dish. Gently fold in feta.