Spring Asparagus Spoon Salad
A vibrant and refreshing salad featuring blanched asparagus, edamame, and creamy goat cheese, perfect for spring gatherings.
Ingredients
- 1 pound asparagus spears, diced into scant 1/2-inch rounds, tough ends discarded
- 1 (16 ounce) bag edamame beans, thawed if frozen
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/4 cup chopped flat-leaf parsley (fresh mint and dill are also nice)
- 1/4 cup sliced green onions
- 3/4 cup slivered or smoked salted almonds, coarsely chopped (some reserved for topping)
- 2 ounces goat cheese, crumbled while cold
Dressing Ingredients
- 1 tablespoon minced shallots
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar (or apple cider vinegar)
- 1 tablespoon honey or apricot jam
- Kosher salt and fresh cracked black pepper to taste
- 1/3 cup olive oil
Instructions
- Prepare an ice water bath by filling a large bowl halfway with ice cubes and water. Set a colander aside.
- In a large pot, bring about 2 inches of water to a boil and season it with a generous pinch of kosher salt.
- Add the diced asparagus to the boiling water, cover, and cook for 2 minutes.
- Remove the lid, add the edamame, and cook for an additional 30 seconds.
- Drain the vegetables into the colander and immediately plunge it into the ice water to cool.
- In a large bowl, gently toss together the blanched asparagus, edamame, cannellini beans, parsley, green onions, and chopped almonds.
- For the dressing, combine all dressing ingredients in a small jar and shake well.
- Drizzle the dressing over the salad, using as much as you prefer. Top with reserved almonds and crumbles of goat cheese before serving.
Nutritional Information
Nutrition information may vary. It s recommended to use a nutrition calculator for precise data.