1 lb. fresh asparagus
1 (15 oz.) can artichoke hearts
1/3 c. oil (half olive and half vegetable)
1/4 c. lemon juice
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. dried oregano
1/4 c. slice ripe olives

Cook asparagus until tender-crisp. Drain. Drain and chop artichoke hearts. Combine all ingredients. Cover and chill several hours. Toss once or twice. Drain before serving.