Ingredients
Scale
For the Salad:
- 1 pound asparagus spears, diced into scant 1/2-inch rounds, discarding the tough ends
- 1 (16 ounce bag) edamame beans, thawed if frozen
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/4 cup chopped flat-leaf parsley (fresh mint and dill are also nice if you have them on hand)
- 1/4 cup sliced green onions
- 3/4 cup (a large handful) slivered or smoked salted almonds, coarsely chopped, some reserved for topping
- 2 ounces goat cheese, crumbled while cold
For the Dressing:
- A tablespoon of minced shallots
- A big spoonful Dijon mustard
- 2 tablespoons sherry vinegar (or apple cider vinegar is great too)
- A little glug of honey or apricot jam
- Kosher salt and fresh cracked black pepper
- 1/3 cup olive oil
Instructions
- We’ll start by blanching the asparagus. Fill a large bowl halfway with ice cubes and water. Have a colander on hand as well. Bring about 2 inches of water to a boil in a large pot. Season with a very generous pinch of kosher salt. Add the asparagus pieces. Cover and boil for 2 minutes. Remove the lid and add the edamame and cook for 30 seconds more. Remove from the heat and drain into the colander. Once drained, carefully plunge the colander into the ice water to cool the veggies.
- In a large bowl gently toss together blanched asparagus, edamame, beans, parsley, onions, and almonds.
- To make the dressing, shake all of the dressing ingredients together in a small jar. Pour as much dressing as you’d like over the salad. Top with more almonds and crumbles of goat cheese before serving.
