Steam asparagus and artichokes, covered, 3 minutes or until tender crisp; drain and refresh under cold water. Split asparagus lengthwise, then cut in thirds. Place asparagus, artichoke hearts, Provolone and onion in salad bowl. Add dressing, toss and marinate at least 1 hour before serving.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana