You can assemble this super green salad the day before you plan to serve it, but toss in the lemon juice, salt, and cheese just before serving to keep it crisp, as intended.
2 1-lb. bunches large asparagus spears
1 cup frozen shelled edamame, thawed
1 cup frozen or fresh English peas
1/2 cup extra-virgin olive oil
1/4 cup slivered almonds, lightly toasted
2 cloves garlic
1 1/2 teaspoons lemon zest
1 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh tarragon leaves
2 tablespoons fresh lemon juice
2 ounces shaved Manchego cheese
How to Make It
Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.
Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.
Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.
Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.
I make a similar salad, asparagus + peas + pepita seeds with a mustard vinaigrette (keeping the theme all green). But, just to break up the color, I like to add soft boiled eggs cut in half and sprinkle with herbed salt, pepper and a few more pepita seeds on top.
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