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Asparagus Edamame Salad


Prep time:                         5 minutes

Cooking tim             10 minutes

Yields:                                 4 people



                1lb of medium asparagus
                2 cups frozen edamame, defrosted
                5 tsp olive oil
                1/4 lb arugula
                1/4 cup shredded parmesan
                2 tsp balsamic vinegar



Cut asparagus stalks into 1/4" to 1/2" diagonal slices. In a wok or large frying pan, over medium-high heat, stirfry asparagus in 2 tsp. olive oil. When slightly browned, remove from pan and allow to cool in a mixing bowl. Toss with defrosted edamame, reserved stalks, 1 tbsp olive oil, and salt and pepper to taste. Pile arugula (or other mixed greens) in a salad bowl and toss with remaining 3 tsp. olive oil. Top with asparagus and edamame, and sprinkle with parmesan. Drizzle with balsamic vinegar and serve immediately.

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