Lunch Today: Spring Salad with Asparagus, Edamame & Peas

Posted on by Paula Gallagher

asparagusI know I say I have a lot of favorites, but in-season asparagus is definitely one of them, too. Asparagus offers a low-calorie way to boost your diet with bone-strengthening vitamin K and folate, as well as fiber, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, vitamins A, C, B and E, and the phytochemicals beta-carotene and chlorophyll. Speaking of favorites, edamame is definitely tops on my kids' lists. Edamame are immature green soybeans and are powerful bundles of protein, dietary fiber, vitamins and minerals. Lightly steamed with a bit of sea salt, they make an easy and fun snack. The following recipe combines the above favorites and is such a tasty salad that it is hard to limit yourself to just one serving. You can eat it alone, or serve it along side tofu, chicken or fish for a hearty meal. Spring Salad with Asparagus, Edamame & Peas • 3 Tbsp grapeseed oil • Salt, to taste • 1/2 cup thinly sliced shallots • 1 bunch asparagus • 2 garlic cloves, minced • 1 cup frozen shelled organic edamame • 1 cup fresh shelled peas or frozen peas, thawed • 2 Tbsp extra-virgin olive oil • 1 Tbsp fresh lemon juice • 1/4 tsp salt • 1/4 tsp black pepper • 1/3 cup chopped parsley • 1/4 cup crumbled feta cheese • 2 Tbsp unsalted pistachios, chopped Heat 2 Tbsp of the grapeseed oil in a skillet over medium heat. Add shallots and reduce heat to medium-low, stirring often until the shallots are very soft and brown. Remove shallots from the pan and place on a plate lined with paper towel or a cutting board to cool. Preheat oven to 400 F and line a baking sheet with parchment paper. Toss asparagus with the other 1 tbsp of grapeseed oil and a little salt (to your taste). Place the seasoned asparagus on the baking sheet and the garlic on top. Bake for about 10 minutes until asparagus are lightly browned and tender. Cook edamame in medium saucepan of boiling salted water until tender, about 4 minutes. Remove using slotted spoon and set aside. Bring the water that the edamame were in to a boil, then add the peas and cook until just tender, about 3 minutes and strain the peas. If using frozen peas, do not cook, just thaw. Whisk together olive oil, lemon juice, salt and black pepper in a small bowl. To serve, place asparagus, edamame, peas, and parsley on a serving platter. Drizzle on dressing and then top with feta, pistachios, and shallots. Photo from here, with thanks.