this idea may or may not have come to me from the pages of glamour magazine. yeah so what, i thought it was fantastic! plus kris and i added a lil something to it so i'm taking the credit from here on. you could call it a salad or maybe just a cold vegetable side dish but either way i found that it was a delicious, fresh tasting, quick and easy alternative to the regular side salad i make a nice way to use now in-season asparagus. i usually broil asparagus but when it's this fresh i feel that just slightly cooking it and leaving a crunch does it more justice. also, as you'll see below, my beloved pea shoots are back! though this time in baby form. i think it would be equally delicious with watercress or arugula tossed in instead.
edamame and asparagus salad
ingredients:
1 cup asparagus, cut into bite sized pieces
1 cup shelled edamame
handful baby pea shoots
small handful fresh mint, finely chopped
olive oil
salt and pepper to taste
bring a pot of water to a boil. add frozen edamame, after a minute add asparagus pieces and cook for three minutes more until edamame and asparagus are cooked but still have a bite. drain and run under cold water. toss in a bowl with pea shoots, mint, a glug of olive oil and salt and pepper to taste. ta dah!
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