Edamame, Asparagus and Peas Salad Learn how to make this delicious edamame asparagus and peas sald Silver Oak Recipes: Edamame, Asparagus and Peas Salad American
Edamame, Asparagus and Peas Salad

Edamame, Asparagus and Peas Salad

Pickled Red Onion & Cotija Cheese

The salad works best with fresh peas and asparagus but feel free to substitute frozen edamame and peas if they are unavailable locally.

Serves 6 / Prep Time: / Total Time:

Directions

  1. Combine the onion and vinegar in a small bowl and stir to submerge the onion. Let stand for 2 hours or refrigerate up to overnight.
  2. Prepare a bowl of ice water. Bring a pot of salted water to a boil. Add the asparagus and cook until tender, about 2 minutes. Drain the asparagus and submerge in the ice water to cool completely. Drain the asparagus again and blot thoroughly dry with kitchen towels.
  3. Transfer the asparagus to a bowl along with the edamame and the peas.
  4. Drain the onions and add to the bowl. Add the cheese, lime juice, cilantro, salt and pepper, and mix well.
  5. Transfer the salad to a serving bowl and garnish with micro greens if available.

Wine Pairings

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