This salad celebrates the very first vegetables of Spring.
Asparagus (my personal favorite), radishes, and tender baby lettuce.
Ready in minutes this salad is a lovely recipe to add to your recipe box.
Asparagus and Edamame Salad
1 bunch of asparagus, tough ends removed and chopped into 1-inch pieces
2 cups frozen edamame
1/4 cup chopped parsley
2 tbsp chopped mint
4 radishes, thinly sliced
1/4 cup slivered almonds
1 1/2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
salt and pepper
4 cups of fresh spring lettuce
Prepare a large pot of boiling water and a large bowl of ice water. Drop the asparagus into the boiling water and blanch for 45 seconds. With a slotted spoon remove the asparagus and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely.
Next drop the edamame into the boiling water for 2 minutes. With a slotted spoon remove the edamame and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely.
In a jar shake together the olive oil, lemon juice, garlic, and a pinch of salt and pepper.
Assemble a salad in a large bowl. Combine the asparagus, edamame, parsley, mint, radishes and salad greens. Toss the salad with the dressing and slivered almonds.
Season with salt, pepper, and more lemon juice to taste.