Author Notes: This salad was brought to a potluck I attended and was a welcome change from the oh-so-heavy dips always in rotation. It was originally thought up by Tracie, an earth-friendly jewelry designer and vegetarian. She is always looking for new ways to enjoy vegetables and this was definitely a winner with vegetarians and meat eaters alike. To go the extra vegan mile, just remove the parmesan.
If you have some super special olive oil hanging around your pantry that is being saved for when the queen comes by, this is the time to use it. I hate to break it to you, but the queen ain't coming by. This salad really shines when really good olive oil is used, and there is no time like the present. —Sara from Texas
pounds asparagus, trimmed of woody stems
cup shelled edamame
tablespoons extra virgin olive oil
teaspoon salt, plus more for boiling water
cup parmesan, shaved
- Bring a large pot of water to a boil. Season with salt.
- Meanwhile, fill a large bowl with ice water.
- Cut the asparagus into 3" pieces.
- Add asparagus to the boiling water. For thin stalks, cook for 2 minutes. For thicker stalks, cook for 4-5 minutes.
- Add edamame to water and cook for 1 more minute. Drain and transfer to the bowl of ice water. Asparagus should be slightly tender on the outside, but still have a bite to it.
- Once the asparagus and edamame have cooled, drain from the iced water.
- In a large bowl or serving dish, toss together the asparagus, edamame, extra virgin olive oil, mint, salt and half the parmesan. Top with remaining parmesan and serve.