Artichoke, Edamame, and Asparagus Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 garlic clove, peeled and halved lengthwise |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered |
1 cup frozen shelled edamame (green soybeans) |
1 pound medium asparagus, tough ends removed, and cut diagonally into thirds |
1 ounce shaved parmesan cheese (about 2/3 cup) |
Directions:
1. Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.
2. Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.
3. Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes. Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with paper towels.
4. Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.
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