Asparagus and Edamame Salad

Name: Asparagus and Edamame Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 3 eggs; 3.5 oz asparagus spears, trimmed; 2.8 oz edamame beans, defrosted if using frozen; 1.4 oz salad leaves of your choice; Handful parsley leaves; 1 tsp sesame seeds; For the dressing:; 1 tsp tahini paste; 1 TB boiling hot water; Generous pinch ground cumin; 1½ TB olive oil; 2 tsp lemon juice; Sea salt; Freshly ground black pepper

Asparagus and Edamame Salad is a delightful blend of tender asparagus and protein-packed edamame, tossed in a savory vinaigrette. This nutritious salad is a perfect side dish or a light, refreshing main course for any season.

This is such an attractive salad, and you could double or triple up the ingredients if you decide to serve it as a side dish at your next BBQ. I show it here as a light meal for two. It’s packed with interesting flavors, and you can mix up the salad greens to whatever you have on hand (I used delicately flavored lambs lettuce).

Chef Tips:

Asparagus vary in size and thickness. If you have very big ones, boil for 1-2 minutes longer. They should remain bright green, bending only slightly when lifted from the boiling water using tongs. The edamame beans are great cooked anytime between 4-6 minutes.

Serves 2

Asparagus and Edamame Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

3 eggs
3.5 oz asparagus spears, trimmed
2.8 oz edamame beans, defrosted if using frozen
1.4 oz salad leaves of your choice
Handful parsley leaves
1 tsp sesame seeds
For the dressing:
1 tsp tahini paste
1 TB boiling hot water
Generous pinch ground cumin
1½ TB olive oil
2 tsp lemon juice
Sea salt
Freshly ground black pepper

Instructions

Boil the eggs until done to your liking. Once cool enough to handle, peel the eggs and slice to make 6 halves.
Meanwhile, bring another pan of salted water to the boil. Once boiling, add the trimmed asparagus and edamame beans and boil for 4 minutes. Have a large bowl of iced water ready.
When the greens have cooked, drain in a colander then immediately plunge into the iced water to halt cooking. Once cooled, drain well in the colander and season.
Spread the salad leaves of your choice between 2 plates or on a serving platter. Sprinkle on the parsley leaves and the egg halves (3 halves per person).
Make a quick dressing by whisking the tahini paste and hot water in a small bowl. Add the cumin, olive oil, and lemon juice. Season and whisk well until emulsified.
Drizzle the dressing over the salad and finish with a sprinkling of sesame seeds (and additional salt and pepper, if needed).