Asparagus & Edamame Salad ♥

Asparagus & Edamame Salad
Today's vegetable recipe: A quick, colorful throw-together salad. Crunch and sweetness from fennel. Crunch and a little heat from radishes. Lovely little lengths of asparagus and creamy edamame. Love this salad!

~recipe & photo updated & republished 2012~
~more recently updated recipes~

2006 Original Post: This recipe from She Spills the Beans caught my eye during May's Asparagus Aspirations at Seriously Good. But it just didn't get made. But here it is, June. But it was worth the wait. Low cal. Low carb. High in fiber and protein. Filling. Pretty! What more could you want?

2012 Update: What a fun salad to just throw together using whatever vegetables are on hand. But if you're inclined to follow the ingredient list pretty much as is? You'll be treated to a bowlful of color and texture and flavor contrast.


Hands-on time: 20 minutes
Time to table: 50 minutes (served at room temperature, more if chilled to serve cold)
Makes 6 cups

Water to cover, generously salted
8 ounces frozen edamame beans
3/4 pound fresh asparagus, woody ends removed, cut in lengths, tips put aside

8 ounces radishes, ends trimmed, diced
1 bulb fennel, diced

6 cloves garlic
Zest and juice of a lemon
2 tablespoons olive oil
1 tablepoon horseradish mustard
1/4 cup fresh dill (the dill's important!)
Salt & pepper to taste

Bring the water to a boil. Add the edamame beans and cook for number of minutes specified on the package. With a slotted spoon, scoop out the beans into a colander to drain and cool. Add the asparagus lengths - but not the tips. Let cook until almost tender but still bright green, add the tips and cook one more minute. Transfer to colander and let cool.

Meanwhile, chop the radishes and fennel and collect in a large bowl.

Meanwhile, mix the dressing ingredients in the food processor cup of an immersion blender and whiz until smooth. Add to the bowl along with the edamame and asparagus. Gently combine.

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~ Six Years of Favorite Asparagus Recipes ~

~ Gorgeous Raw Asparagus Salad ~
~ Asparagus Tapenade ~
~ Roasted Aspargus with Feta ~
~ more asparagus recipes ~
from A Veggie Venture

~ Favorite Summer Salad Recipes ~

~ Roasted Salmon & Asparagus ~
~ Easy-to-Elegant Asparagus Soup ~
~ Asparagus Custard Tart ~
~ more asparagus recipes ~
from Kitchen Parade, my food column

~ Easy Refrigerator Salad ~
~ Edamame in the Shell ~
~ more edamame recipes ~
from A Veggie Venture

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I really like the sound of this. It's those radishes again. Plus edamame, one of my very faves.

  2. AnonymousJune 15, 2006

    Any other suggestions on how to prepare edamame? I love edamame!

  3. Hey Lily Bleu, you St Louisan you! Welcome to A Veggie Venture!

    As much as I love edamame, I'm short on recipes for them here. (Send me a favorite to help change that!!) Last year I did a pretty carrot & edamame salad and some snacks.

    But mostly I love to eat them plain, in summer especially on the patio, still in the shells dipped in a bit of salt, then pulled through the teeth like artichokes. This might fit your 'no cook' style! ;-)

  4. I am a big fan of edamame - this looks great!

  5. I'm saving this one for next month, when the first of our local asparagus come to market. What a beautiful bowl of crunch!

  6. Alanna, my husband can't stand the licorice taste of fennel. Do you have a good substitute to recommend? Do you think the salad will be missing something if I just omit it?

  7. Lydia ~ I admire your will power! But I'm very keen on supermarket asparagus, I give it a B+!

    Christina ~ Too bad. You want crunch and wetness. How about celery? Or jicama? Or raw turnip (if they're small and tender)? Enjoy!

  8. Lovely salad for a warm day like today !! Just love the colors and the use of dill !!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna