Green Salad Sans the "Greens"

Being that two of the fruits of my farmers market trip were asparagus and a potted mint plant, I thought it was too serendipitous that my friend Erin sent me this tasty recipe the following day. I happened to have all but one ingredient on hand--when does that ever happen?

It's fresh, easy and unlike most green salads, it keeps well in the fridge.


The Goods:

• a bunch of asparagus
• 1 bag of edamame shelled; fresh or frozen
• 1/4 cup finely chopped mint leaves
  
• 3-5 tbs. finely grated pecorino (feta might be nice too)
• 3 tbs olive oil
• sea salt and pepper
  
• juice of 1/2 lemon
  

How to:

Bring a large pan of water to a boil. Wash and cut the bottom ends off the asparagus; add to pot. Let boil for 4-5 min; add edamame and cook another 2-3 min. All veggies should be bright and firm. Remove from heat, then drain and run cold water over veggies. Let cool.

Chop asparagus in inch long pieces. Place chopped asparagus and edamame to a large bowl. Add olive oil, mint and season with salt and pepper to taste. Chill in the fridge for an hour or so.

Mix in grated pecorino and the juice of 1/2 a lemon. enjoy.