Grilled Asparagus Salad with Lemon Parmesan Vinaigrette‏

A while ago I confessed to being hooked on Pinterest.  I still am but what I have happily discovered is that it has introduced me to other food sites I had never heard of.  Easy Eats is one of them. For those looking for a gluten-free diet visit their digital food and lifestyle magazine.

This salad is full of vitamins and minerals and I love the addition of edamame (eh-dah-MAH-may). Edamame are green soybeans. A simple and delicious way to eat these is to boil in salted water 3 to 4 minutes until lightly softened, drain and allow to cool (you may want to lightly salt before they cool).  Eat by squeezing the beans out of the pods with your fingers. They are a lovely appetizer to serve with beer.   For more information on the health benefits of this soybean, click here.

Serves 4 
adapted from Easy Eats

¼ cup lemon juice
½ cup grated Parmesan cheese, plus more for sprinkling
1 clove garlic, finely chopped
½ teaspoon Dijon mustard
¼ cup olive oil
salt and pepper
2 bunches fresh asparagus, ends trimmed
½ cup thinly sliced radishes
½ cup shredded carrots
½ cup edamame
8 slices bacon, cooked and crumbled

In a medium bowl, whisk together the lemon juice, cheese, garlic and mustard. Slowly stream in the oil, whisking constantly to combine. Season with salt and pepper. On a heated grill or grill pan, cook the asparagus, turning once, about 3 minutes total. In a large bowl, toss together the radishes, carrots and edamame. Top with the asparagus and bacon. Drizzle with the vinaigrette and sprinkle with Parmesan.  

The Culinary Chase’s Note: I could eat this salad all day long it’s that good! Cheers!

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