Artichoke, Edamame, and Asparagus Salad

Ingredients

• 1 garlic clove, peeled and halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered
• 1 cup frozen shelled edamame (green soybeans)
• 1 pound medium asparagus, tough ends removed, and cut diagonally into thirds
• 1 ounce shaved Parmesan cheese (about 2/3 cup)

Preparation

1. Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.

2. Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.

3. Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes. Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with paper towels.

4. Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.