ASPARAGUS and EDAMAME SALAD
Hands-on time: 20 minutes
Time to table: 50 minutes (served at room temperature, more if chilled to serve cold)
Makes 6 cups
Water to cover, generously salted
8 ounces frozen edamame beans
3/4 pound asparagus, cut in lengths
8 ounces radishes, ends trimmed, diced (the rounds I sliced were pretty but didn't combine well)
1 bulb fennel, diced
DRESSING
6 cloves garlic
Zest and juice of a lemon
2 tablespoons olive oil (reduced from 8)
1 tablespoon horseradish mustard
1/4 cup fresh dill (the dill's important! I used some fresh oregano too)
Salt and pepper to taste
Bring the water to a boil. Add the edamame beans and cook for 8 minutes. Scoop out with a slotted spoon to drain and cool in a colander. Add the asparagus. Let cook until tender. Transfer to colander and let cool.
Meanwhile, chop the radishes and fennel and collect in a large bowl.
Meanwhile, mix the dressing ingredients in the food processor cup of an immersion blender and whiz until smooth. Add to the bowl along with the edamame and asparagus. Gently combine.
Hands-on time: 20 minutes
Time to table: 50 minutes (served at room temperature, more if chilled to serve cold)
Makes 6 cups
Water to cover, generously salted
8 ounces frozen edamame beans
3/4 pound asparagus, cut in lengths
8 ounces radishes, ends trimmed, diced (the rounds I sliced were pretty but didn't combine well)
1 bulb fennel, diced
DRESSING
6 cloves garlic
Zest and juice of a lemon
2 tablespoons olive oil (reduced from 8)
1 tablespoon horseradish mustard
1/4 cup fresh dill (the dill's important! I used some fresh oregano too)
Salt and pepper to taste
Bring the water to a boil. Add the edamame beans and cook for 8 minutes. Scoop out with a slotted spoon to drain and cool in a colander. Add the asparagus. Let cook until tender. Transfer to colander and let cool.
Meanwhile, chop the radishes and fennel and collect in a large bowl.
Meanwhile, mix the dressing ingredients in the food processor cup of an immersion blender and whiz until smooth. Add to the bowl along with the edamame and asparagus. Gently combine.
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