I use this salad as a side dish for marinated cubes of tofu or chicken 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
- 1/4 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.