Artichoke, Edamame and Asparagus Salad
July 15, 2011
This tasty and healthy salad was introduced to us by “Aunt Cindy and Uncle John” (my brother and his wife). They had recently made this for Cindy’s niece’s bridal shower and loved it so much they made it for Mom/Granny’s 86th birthday party. I discovered the original recipe on Health.com. Two adaptations were made from the original – roasting the asparagus instead of adding it to the edamame cooking water and using marinated artichoke hearts vs. plain. We all agreed that this is a “keeper”! It’s fast, easy to make, delicious and impressive. When we saw that they were using a jar of pre-shaved Parmesan cheese purchased at Costco, we thought this recipe would fit right in with the Sandra Lee semi-homemade approach :-). So if you use the pre-shaved cheese, it’s even faster to make!
These quantities make 4-6 servings and the recipe can easily be made in larger quantities by doubling or tripling.
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) jar marinated artichoke hearts, drained 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)
1. Rub the inside of a large salad bowl with cut sides of the garlic clove; discard garlic.
2. Add oil, lemon juice, oregano, salt, and pepper to the bowl and whisk until slightly emulsified. Add the artichokes, tossing gently and set aside at room temperature.
3. Meanwhile, place the edamame in a large pot of boiling salted water and cook 2 minutes. Add the asparagus and cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with a towel or paper towels. FOR ROASTED ASPARAGUS: Cook the edamame for about 5 minutes, drain and pat dry. Oven roast or grill the asparagus whole, lightly coated with a little olive oil. Once done, cut into 2-inch pieces. Proceed to step 4.
4. Add asparagus and edamame to the artichoke mixture and toss to blend. Arrange shaved Parmesan over all and serve.