Asparagus Edamame Salad

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free

This awesome asparagus edamame salad with tarragon comes from The Love & Lemons cookbook from my sweet friend Jeanine Donofrio. I stalked Jeanine and her husband Jack on instagram for years before we finally met for dinner in Austin during my first book tour. She is just so lovely, so I was thrilled to bump into her again when I was in Austin a couple of months ago for the Esca Bona conference.

I have been waiting for her book with excited anticipation imagining the fast, fresh, and fabulous recipes it would contain, and I wasn't disappointed. I absolutely love the way this book is organized. Jeanine has featured her favorite foods, and they all get a chapter: Apples, artichokes, asparagus, avocados, berries, broccoli, brussels sprouts, cabbage and chicories, carrots, cauliflower, citrus, corn, cucumber, eggplant, greens, herbs, mushrooms, onions, peas, peppers, potatoes, root veggies, stone fruits, tomatoes, winter squash, zucchini and summer squash are celebrated in spectacular fashion with mouth-watering recipes.

Some of my favorites include the: chipotle apple guacamole, cashew & caper dill spread, creamy broccoli soup, carrot gazpacho with lemongrass, roasted cauliflower & red pepper soup, cucumber basil & watermelon salad, cold sesame cucumber noodles, sweet chili charred broccolini, grilled leeks with mint pesto, parship fries with red pepper hummus, kohlrabi spring rolls, coconut rice with brussels sprouts, spring polenta with radishes & garlic scapes, peanut noodle kale bowls, creamy miso brussels sprout fettuccini, endive with sweet pea avocado hummus, blueberry mango mint ice cream, and tart cherry french toast.

Recipes that are vegan and gluten-free are clearly called out, and Jeanine offers suggestions to make other recipes vegan and gluten-free where appropriate.
There's also some great mix-n-match charts for staple recipes like pesto, hummus, guacamole, salsa, and smoothies where Jeanine shares her go-to base and four favorite flavor variations. There's also quick and easy staples for grains, sauces, dressings, and creams. Jeanine also shares her tips for easy meal planning and prep, as well as her favorite kitchen tools that help preparing healthy meals a snap.

I've made this simple salad twice because it's super quick and easy, and has fabulous flavor. It's also really energizing with the edamame and pine nuts. This is a sensational salad to add to your repertoire.

Get your copy of The Love & Lemons cookbook, and learn more about Jeanine.

Asparagus Edamame Salad

Asparagus Edamame Salad

Serves 4 15 MINS


  • 1 bunch of asparagus, tough ends removed, chopped into 1-inch (2.5-cm) pieces (about 2 cups/500ml)
  • 2 cups (500ml) frozen edamame, thawed
  • 1/4 cup (60ml) chopped tarragon
  • 1/4 cup (60ml) chopped mint
  • 4 red radishes, thinly sliced
  • 1/4 cup (60ml) pine nuts


  1. Prepare a large pot of boiling water and a large bowl of iced water. Drop the asparagus into the boiling water, and blanch for about 45 seconds. With a slotted spoon, remove the asparagus, and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.
  2. To make the dressing, whisk together the olive oil, lemon juice, garlic, and pinches of salt and pepper in small bowl.
  3. To assemble the salad, combine the asparagus, edamame, tarragon, mint, and radishes in a large bowl. Toss the salad with the dressing and pine nuts. Season with salt, pepper, and more lemon juice to taste.

Recipe from The Love & Lemons Cookbook by Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
Copyright © 2016, Jeanine Donofrio.
Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews.




Load Comments