Asparagus and Edamame Salad

Ingredients

• 1 bunch asparagus, cut into 2-inch pieces
• 8 cups green leaf lettuce leaves, torn
• 1 cup sliced radishes
• 1 fennel bulb, thinly sliced
• 1 cup frozen shelled edamame, thawed
• 1/4 cup fresh mint leaves, torn
• 1 hard-boiled egg, chopped
• 1/4 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar

Directions

1. Bring medium saucepan of salted water to a boil.
2. Add asparagus and cook 1 minute or until crisp tender.
3. Immediately plunge in ice water; drain completely.
4. In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
5. In small bowl, whisk together lemon juice, olive oil, salt and sugar.
6. Drizzle desired amount over salad and toss.

Recipe Yield: Makes 8 servings

Source: Jennie-O