Preheat the oven to 350 degrees F. Cube the hawaiian sweet rolls and then toss them with the olive oil, garlic and salt. Spread into a single layer on a sheet pan and toast until crunchy and golden, stirring every few minutes. Remove from the oven and allow to cool.
Steam the asparagus until tender and allow to cool.
In a large bowl, toss together the toasted sweet rolls, asparagus, basil, tomatoes, spring onions and artichokes.
Prepare the vinaigrette: In a jar with a tight fitting lid, shake together the olive oil, lemon juice, balsamic, salt and pepper. Taste and adjust seasoning if necessary.
Toss approximately 3/4 of the vinaigrette with the salad ingredients and allow everything to sit for 30 minutes to that the flavors mingle. If desired, add the remaining vinaigrette just before serving.
This recipe works best with stale bread. I left the hawaiian sweet rolls sitting out for 3 days before cubing and toasting them. If desired, regular artisan bread may be used in place of Hawaiian sweet rolls.