Spring means free-flowing asparagus, so what do I do? I make a crunchy spring salad with edamame. The kids love this recipe and we enjoy it very often in the Spring. The crunchy, slightly tangy, slightly sweet, with a hint of spiciness, and totally delicious recipe is perfect when paired with chicken, meats, and other vegetarian meals alike.
The ingredients for Asparagus Salad
Simple ingredients and simple directions. That’s what it’s about.
- 1 red onion
- 2 tablespoons white balsamic vinegar
- 1 bunch asparagus
- 1 cup shelled edamame
- 1 red chili
- 1 tablespoon sesame oil
- 1 teaspoon mixed sesame seeds
- salt and pepper to taste
Pickling the Red Onions
The first thing we do for this recipe is to get the spiciness out of the onions. Slice one red onion into thin slices and put it into a bowl. You can also use shallots, which are slightly milder in taste. Add two tablespoons of white balsamic vinegar and some salt to the bowl. Mix everything and let the onions sit for about ten minutes or while you prep the rest of the ingredients. You can always leave the onions to “pickle” for up to an hour.
Preparing the Asparagus
To prepare the stalks, chop off the knobby ends. See my suggestion on how to cut it in the FAQ section below. Boil a large pot of water and drop the washed stalks into the pot. I use a steamer, but if you don’t have one, you can simply boil the stalks for about three minutes. Drain right away and run them under really cold water or drop them into a bowl of icy water. This is to stop the cooking process.
The idea is to keep the asparagus crunchy and not soggy when you mix it with the rest of the ingredients. Drain and place the stalks on a dry tea towel so that the towel absorbs all the remaining water.
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Preparing the Edamame
To prepare the edamame, boil it for about two minutes. The idea is just to give it time to get a little soft. They are best enjoyed crunchy too. Boil them in a similar way to the stalks. Drain them and place them under really cold water or place in a bowl with ice-cold water. Drain and place them on a dry tea towel so that the towel absorbs all the remaining water.
Making the crunchy spring recipe
Seed and finely chop one red chili. To make the Spring salad place the asparagus and edamame in a large bowl. Add the pickled onions to the bowl, along with the vinegar and whatever liquid that has come out of the onions. That’s where most of the flavor is. Mix everything well so that the greens and the onions are mixed well and the vinegar is evenly distributed.
Add the sesame seed oil and finely chopped red chili to the bowl. Mix well and taste. Add salt and black pepper to taste. Sprinkle one teaspoon of mixed sesame seeds onto the vegetables and you are ready to enjoy your crunchy Spring recipe.
Enjoy right away as a side. Try having it as an accompaniment to my grilled chicken. The recipe can be prepared ahead and stored in an air tight container in the fridge for up to one day. See other storing and serving suggestions below.
It is quite perishable, so it’s best to consume them within a couple of days of buying it. The best way to preserve the stalks is to put the stems in a glass with a little bit of water and cover the tops with a plastic bag. Alternatively, you can wrap the stalks in paper towel and wrap everything in a plastic bag and store them in the fridge for a couple of days.
This spring salad recipe can be paired with all kinds of recipes. Serve it with:
- Burgers – try it with my beef burgers. It is a perfect accompaniment or side to burgers. Adding this recipe to your meal plan means no need for fries on the side.
- Add it to my Taco Salad and you will love the crunch it provides to that recipe.
- Chicken Wings – try it with my Succulent Korean Chicken Wings. The Asian side of the recipe will go very well with the Asian wings.
- Honey Mustard Chicken Thighs – it is a perfect accompaniment to my chicken thighs recipe.
- One of my favourite ways of enjoying it is in Savoury Crepes or my Sunday Savoury Waffles.
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Crunchy Asparagus Salad with EdamameCourse: SaladCuisine: CanadianDifficulty: Easy
This crunchy Spring asparagus salad with edamame is cool, crisp, healthy, and bursting with flavors. It’s perfect for those non-leafy salad eaters.
1 red onion
2 tablespoons white balsamic vinegar
1 bunch asparagus
1 cup shelled edamame
1 red chili
1 tablespoon sesame oil
1 teaspoon mixed sesame seeds
salt and pepper to taste
- Slice the onion finely and place in a bowl.
- Add the vinegar and some salt to the bowl and mix well. Set aside while you prep the rest of the salad.
- Chop the woody ends off the stalks and steam or boil for 3 mins. Drain and right away place under cold running water or put into a bowl with ice-cold water to stop the cooking process.
- Boil the edamame for 2 mins. Drain and right away place under cold running water or put into a bowl with ice-cold water to stop the cooking process.
- Drain and place the vegetables on a dry tea towel so that extra water is sopped up by the tea towel.
- Seed and chop the red pepper finely. Or leave the seeds in if you are ok with the spiciness.
- Add the vegetables to a large bowl. Add the onions, along with the vinegar into the bowl.
- Add the sesame seed oil, and chopped chili to the bowl. Mix everything well.
- Add more salt and pepper to taste. Toss to combine everything.
- Sprinkle the sesame seeds on the salad and serve immediately.
- – The salad can be stored in an air tight container in the fridge for up to one day.
Can you eat raw Asparagus?
Yes, you can, but it’s even better when blanched. Boil a large pot of water and simply boil the asparagus for about three minutes. Drain the asparagus right away and run it under really cold water or drop it into a bowl with some ice water. This is to stop the cooking process right away.
What goes well with Asparagus?
It can be used for so many recipes such as my risotto recipe. But it can also be paired with a multitude of other foods such as:
- Grilled chicken
- Oven baked chicken
- In savoury crepes or wallfes
How do you cut Asparagus?
The bottom half of the stalks are knoby and not very enjoyable. They can be chewy and not much fun. Hold one stalk in both hands – the top in one and the bottom in the other. Gently bend the stalks which will cause it to snap and break. Generally it will snap just above the knobby part – about 2/3rd of the way along the stalk. Use that as a guide and cut off the rest of the bottoms of the stalks using a sharp knife.