Asian-style raw asparagus and soybean salad
1 pound asparagus, trimmed
2 tablespoons Asian sesame oil
2 teaspoons soy sauce
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2 teaspoons rice wine or white wine vinegar
1 teaspoon grated or finely chopped ginger
Freshly ground pepper to taste
1 cup edamame in pods (do not defrost if frozen)
Makes 4 servings as a side dish.
Snap tough ends off asparagus, leaving tips intact, and peel stalks if desired. Cut asparagus in half lengthwise and then slice on diagonal into 1 1/2-inch pieces. Place asparagus in medium bowl and add sesame oil, soy sauce, vinegar and ginger. Season with pepper and gently toss. Let sit for about 15 minutes, but no longer than 2 hours.
Meanwhile, fill medium saucepan with water and bring to boil over high heat. Drop in edamame beans in their shells and cook 2 minutes. Drain and rinse under cold water to stop cooking. Drain again. Pop beans out of pods, to yield about 1/2 cup.
Place marinated asparagus on serving platter and sprinkle edamame over top. Serve at room temperature or chilled.
Nutritional information per serving: 99 calories, 4 g protein, 8 g fat (1 g saturated), 5 g carbohydrate, 175 mg sodium, no cholesterol, 2 g dietary fiber.