Asparagus Edamame Salad
I use this salad as a side dish for marinated cubes of tofu threaded on thin bamboo skewers then cooked on my nonstick grill pan. It is as delicious a salad as it is beautiful! Asparagus can be a bit tough, but are butter tender with a quick peel before slicing.
- 2 cups frozen shelled edamame
- 8 ounces asparagus, ends peeled and sliced on the diagonal into one inch pieces
- 1 garlic clove, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh dill
- Kosher salt and freshly ground black pepper
- 6 large radishes, cut into matchsticks
- Bring two quarts of water to boil. Place the shelled edamame in the pot, cover, and cook for two minutes. Remove the edamame to deep bowl filled to half with ice and water. Cook the asparagus for two minutes in the same water, and remove to the bowl containing the edamame. When vegetables are well chilled, drain and set aside.
- Pulse the garlic, olive oil, lemon juice, and mustard in the food processor. Process until smooth; add dill, salt and pepper to taste and pulse briefly to combine. Reserve a tablespoon of the dressing to brush your tofu cubes before a brief turn on the grill pan if you are making them as an accompaniment to the salad.
- Pour the remaining dressing over the edamame, asparagus, and radishes and mix gently. Allow flavors to blend.
Serving size: Serves 6