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Sue Hall, RNCP/LE
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Aspargus-Edamame Salad
8 medium asparagus, ends discarded
2 cups frozen organic edamame (green soy beans), defrosted
2 Tablespoons olive oil
4 large handfuls arugula (or any mixture of baby greens)
1/4 cup shredded Parmesan
1 clove garlic, minced
2 Teaspoons balsamic vinegar
squeeze of fresh lemon
Salt and pepper to taste.
Cut asparagus stalks into 1/4 inch diagonal slices, separating tips. Put stalks into mixing bowl. Blanche tips in boiling water for 1-2 minutes only. Remove tips from water and toss with defrosted edamame, reserved stalks, 1 tsp of olive oil, garlic, and salt and pepper to taste. Pile arugula in a salad bowl and toss with remaining olive oil. Top with asparagus and edamame, and sprinkle with shredded Parmesan. (Omit for vegan salad). Drizzle with balsamic vinegar, and lemon and serve immediately.
Serve 4-6
