Asparagus & Edamame Salad ♥

This recipe from She Spills the Beans caught my eye during May's Asparagus Aspirations at Seriously Good ... but just didn't get done.

But since I'd intended to try Trader Joe's frozen asparagus spears (don't bother ... stringy-stringy-stringy) and
frozen edamame beans, thanks to a deep freeze, June it is.

NUTRITION NOTES ... Low cal. Low carb. High in fiber and protein. Filling. Pretty! What more could you want?

FROM THE ARCHIVES ... I'm a fiend for vegetable salads this summer. If you are too, be sure to check out this long list of fresh, crunchy, delicious salads in the Recipe Box.

ASPARAGUS & EDAMAME SALAD
Bookmark or print Asparagus & Edamame Salad
See how She Spills the Beans inspired my version
Hands-on time: 20 minutes
Time to table: 50 minutes (served at room temperature, more if chilled to serve cold)
Makes 6 cups

Water to cover, generously salted
8 ounces frozen edamame beans
3/4 pound asparagus, cut in lengths (based on the disappointing Trader Joe's frozen product, I'd recommend fresh)

8 ounces radishes, ends trimmed, diced (the rounds I sliced were pretty but didn't combine well)
1 bulb fennel, diced

DRESSING
6 cloves garlic
Zest and juice of a lemon
2 tablespoons olive oil (reduced from 8)
1 tablepoon horseradish mustard
1/4 cup fresh dill (the dill's important! I used some fresh oregano too)
Salt & pepper to taste

Bring the water to a boil. Add the edamame beans and cook for 8 minutes. Scoop out with a slotted spoon to drain and cool in a colander. Add the asparagus. Let cook until tender. Transfer to colander and let cool.

Meanwhile, chop the radishes and fennel and collect in a large bowl.

Meanwhile, mix the dressing ingredients in the food processor cup of an immersion blender and whiz until smooth. Add to the bowl along with the edamame and asparagus. Gently combine.

NUTRITION ESTIMATE
Per Cup: 123 Cal (48% from Fat, 20% from Protein, 33% from Carb); 6 g Protein; 7 g Tot Fat; 1 g Sat Fat; 10 g Carb; 4 g Fiber; NetCarb6; 41 mg Calcium; 2 mg Iron; 34 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points



(c) Copyright 2006 Kitchen Parade



Your Comments:

I really like the sound of this. It's those radishes again. Plus edamame, one of my very faves.
Any other suggestions on how to prepare edamame? I love edamame!
Hey Lily Bleu, you St Louisan you! Welcome to A Veggie Venture!

As much as I love edamame, I'm short on recipes for them here. (Send me a favorite to help change that!!) Last year I did a pretty carrot & edamame salad and some snacks.

But mostly I love to eat them plain, in summer especially on the patio, still in the shells dipped in a bit of salt, then pulled through the teeth like artichokes. This might fit your 'no cook' style! ;-)
I am a big fan of edamame - this looks great!
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