Asparagus, mint and edamame salad

Indulge in the freshness of asparagus, the vibrant aroma of mint, and the nutty goodness of edamame in this delightful salad bursting with flavors.

Ingredients:

• 910g asparagus, trimmed of woody stems
• 1 cup shelled edamame
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt, plus more for boiling water
• 1/4 cup parmesan, shaved
• 1/4 cup mint

Instructions:

1. Boil a large pot of water and add salt for seasoning.
2. At the same time, prepare a large bowl filled with ice water.
3. Slice the asparagus into 3-inch pieces.
4. Place the asparagus into the boiling water. If the stalks are thin, cook for around 2 minutes; if they are thicker, cook for 4-5 minutes.
5. Then, introduce the edamame to the water and cook for an additional minute. Afterward, drain the vegetables and transfer them to the bowl of ice water. The asparagus should be slightly tender on the outside but still retain some firmness.
6. After the asparagus and edamame have chilled, remove them from the ice water.
7. Combine the asparagus, edamame, extra virgin olive oil, mint, salt, and half of the parmesan in a large bowl or serving dish. Sprinkle the remaining parmesan on top before serving.

Summary:

• Calories: 763 kcal
• Fat: 46 g
• Protein: 52 g
• Carbs: 52 g
• Potassium: 2647 mg
• Magnesium: 257 mg