Asparagus-Edamame Salad

Serves 6


  • 1 pound medium asparagus, ends discarded
  • 1 (16 oz.) package frozen edamame (green soy beans), defrosted and drained
  • 2 tbsp olive oil, devided
  • 1/4 pound arugula (or 1/2 arugula and 1/2 watercress)
  • 1/4 cup shredded parmesan
  • 2 tsp balsamic vinegar
  • Salt and Pepper to taste


  • Step 1 Cut asparagus stalks into 1/4 inch diagonal slices, separating tips.
  • Step 2 In a wok or large saute pan, stir-fry asparagus stalks in 1 tbsp olive oil over medium heat until slightly browned.
  • Step 3 Add tips and continue to stir-fry for another 4-5 minutes.
  • Step 4 Remove from heat and toss with defrosted edamame, salt and pepper.
  • Step 5 Pile arugula (or arugula and watercress) in a salad bowl and toss with remaining olive oil.
  • Step 6 Top with asparagus and edamame, and sprinkle with shredded parmesan.
  • Step 7 Drizzle with balsamic vinegar and serve immediately.

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