Terry Walters. This is a recipe I adapted from her Clean Start cookbook for asparagus with miso lemon dressing. I just added edamame to it.
You can find the recipe on Terry Walker's website here or at the end of my post. I basically substituted one cup of shelled, frozen edamame in lieu of one of the bunches of asparagus. I used toasted almond slivers instead of the Marcona almonds, which I could not find here. I served the dish with broiled salmon and it was delicious and healthy.
I am away from this space for the next couple of weeks as I am heading to New York for some vacation time for a week and then I am gone on business for another week. See you all soon.
Asparagus and Edamame with Miso Lemon Dressing
2 bunches asparagus (or 1 bunch asparagus and 1 cup frozen edamame, thawed)
1/4 cup water
3 garlic cloves, minced (2 cloves if you like things less garlicky)
extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sweet brown rice miso
1/4 cup Marcona almonds (or whole blanched almonds)
To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.