Asparagus, Edamame, And Parsley Salad Recipe

Cooking Directions

• STEP 1.Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, combine the blanched asparagus, edamame beans, and chopped parsley.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to coat evenly.
• STEP 5.Serve the salad chilled or at room temperature. It can be stored in the refrigerator for up to 2 days.
• STEP 6.Garnish with additional parsley leaves before serving, if desired.

Cooking Tips

• To blanch the asparagus, make sure to have a bowl of ice water ready to immediately cool them down after boiling.
• You can add other vegetables like cherry tomatoes or cucumber to the salad for extra freshness and crunch.
• For a heartier meal, you can add grilled chicken or shrimp to the salad.

Storage and Serving

• Store the salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature.
• This salad is a great side dish for grilled meats or fish, or can be enjoyed on its own as a light lunch.