Crunchy Asparagus Salad with Edamame

Spring means free-flowing asparagus, so what do I do? I straightaway make a crunchy asparagus 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 Crunchy Asparagus Salad

Simple ingredients and simple directions. That’s what it’s about.

Ingredients List for Crunchy Asparagus Salad:

• 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 for Crunchy Asparagus Salad

Firstly, let’s 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.
• Then, 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

In order to prepare the asparagus 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 once the water has reached a rolling boil, 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 them right away and place them into a bowl of icy water, so that the asparagus stop cooking. The ice water will help the asparagus to cool down instantly and stop the continued cooking.

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.

---

Simial recipes you will Like

---

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 asparagus stalks.
• Drain them and place them in a bowl with ice-cold water, because they too need to stop cooking, much like the asparagus.
• Drain and place them on a dry tea towel so that the towel absorbs all the remaining water.

Making the Crunchy Asparagus Salad

Let’s get the salad ready to enjoy:

• Firstly, seed and finely chop one red chili.
• Then, place the asparagus and edamame in a large bowl.
• Add the pickled onions to the bowl, along with the vinegar and whatever liquid 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.
• Now add one teaspoon of sesame seed oil and finely chopped red chili to the bowl.
• Add salt and black pepper to taste.
• Now that the salad is ready to be enjoyed, sprinkle one teaspoon of mixed sesame seeds into the bowl.
• Mix everything well and enjoy your crunchy Spring recipe.

Storing Asparagus

Asparagus is quite perishable, so it’s best to consume them within a couple of days of buying them. 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 a paper towel and wrap everything in a plastic bag and store them in the fridge for a couple of days.

Serving Suggestions for Crunchy Asparagus Salad

This spring salad recipe can be paired with all kinds of recipes, such as:

1. 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.
2. Add it to my Taco Salad and you will love the crunch it provides to that recipe.
3. Chicken Wings – try it with my Succulent Korean Chicken Wings. The Asian side of the recipe will go very well with the Asian wings.
4. Honey Mustard Chicken Thighs – it is a perfect accompaniment to my chicken thighs recipe.
5. One of my favourite ways of enjoying it is in Savoury Crepes or my Sunday Savoury Waffles.

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

Stay Connected

Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: Facebook, Instagram, Pinterest, YouTube, and Twitter.

---

---

Don’t Forget To Follow Me Please

Facebook, Pinterest, Instagram, Twitter, and YouTube.

• Facebook
• Instagram
• Pinterest
• YouTube
• Twitter