Asparagus and edamame are a great combination, both nutritionally and for your taste buds. Both are rich in anti-inflammatory compounds such as saponins and flavonoids, as well as anti-oxidants, vitamins, minerals, phytonutrients and fiber. In addition, asparagus provides digestive support as it contains inulin, a “prebiotic” that fuels certain types of helpful bacteria in the large intestine. Edamame is a great protein source, providing 17 grams per cup.
Asparagus-Edamame Salad – yields 6 servings
1 lb. medium asparagus, ends discarded
1 (16-oz.) package frozen edamame (green soy beans), defrosted and drained
2 Tbsp. olive oil, divided
¼ lb. arugula (or ½ arugula and ½ watercress)
¼ cup shredded parmesan
2 tsp. balsamic vinegar
Salt and pepper to taste
**Cut asparagus stalks into ¼-inch diagonal slices, separating tips.
**In a wok or large sauté pan, stir-fry asparagus stalks in 1 Tbsp. olive oil over medium heat until slightly browned. Add tips and continue to stir-fry for another 4-5 minutes. Remove from heat and toss with defrosted edamame, salt and pepper.
**Pile arugula (or arugula and watercress) in a salad bowl and toss with remaining Tbsp. olive oil.
**Top with asparagus and edamame, and sprinkle with shredded parmesan. Drizzle with balsamic vinegar and serve immediately.
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