Asparagus-Edamame Salad

(serves 6)

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

immediately.