Asparagus-Edamame Salad

Asparagus-Edamame Salad (serves 6)

Provided by Meg Gerba Perry, Doctor of Naturopathic Medicine and guest speaker for LiveWell Lakewood's Wellness Challenge.

161 calories, 10 g carbohydrate, 10 g protein, 10 g fat

• 1 lb. medium asparagus, ends discarded
• 2 cups (1 16-oz. package) frozen edamame (green soy beans), defrosted
• 2 tbsp. olive oil
• ¼ lb. arugula (or any mixture of baby greens you desire)
• ¼ cup shredded parmesan
• 2 tsp. balsamic vinegar
• Salt and pepper to taste

• Cut asparagus stalks into ¼-inch diagonal slices, separating tips. Put stalks into mixing bowl.
• Blanche tips in 3 qt. of boiling water for 1-2 minutes only. Remove tips from water and toss with defrosted edamame, reserved stalks, 1 tbsp olive oil, and salt and pepper to taste.
• Pile arugula (or other mixed greens) in a salad bowl and toss with remaining olive oil.
• Top with asparagus and edamame, and sprinkle with shredded parmesan. Drizzle with balsamic vinegar and serve. Delicious!