Asparagus and edamame salad

Name: Asparagus and edamame salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g frozen edamame beans; 1 shallots; 250 g green asparagus; 100 g baby spinach; 1 bunch basil; 80 g cured ham in slices; 2 tbsp red wine vinegar; 2 tbsp olive oil; 20 g preserved ginger; ¾ tsp salt; 1 bunch dill

salad starter Spring

Total: 20 min. | Active: 20 min.

lactose-free, gluten-free

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Ingredients

for 4 people

Edamame
250 g	frozen edamame beans, defrosted
	salted water, boiling

Dressing
20 g	preserved ginger, drained
2 tbsp	red wine vinegar
2 tbsp	olive oil
2 tbsp	water
¾ tsp	salt
1	shallot, finely chopped

Salad
250 g	green asparagus, shaved lengthwise
100 g	baby spinach
1 bunch	basil, roughly chopped
1 bunch	dill, roughly chopped
80 g	cured ham in slices

How it's done

Edamame

Cook the edamame in boiling salted water for approx. 5 mins., drain, rinse with cold water.

Dressing

Place the ginger in a blender along with all the other ingredients up to and including the salt, puree. Add the shallot, mix.

Salad

Place the asparagus and all the other ingredients up to and including the dill in a bowl along with the edamame and dressing, combine, serve on a platter. Top with the cured ham.

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