Asparagus, Mint And Edamame Salad

• 2 pounds asparagus, trimmed of woody stems
• 1 cup shelled edamame
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt, plus more for boiling water
• 1/4 cup parmesan, shaved
• 1/4 cup mint

1. Bring a large pot of water to a boil. Season with salt.
2. Meanwhile, fill a large bowl with ice water.
3. Cut the asparagus into 3" pieces.
4. Add asparagus to the boiling water. For thin stalks, cook for 2 minutes. For thicker stalks, cook for 4-5 minutes.
5. Add edamame to water and cook for 1 more minute. Drain and transfer to the bowl of ice water. Asparagus should be slightly tender on the outside, but still have a bite to it.
6. Once the asparagus and edamame have cooled, drain from the iced water.
7. In a large bowl or serving dish, toss together the asparagus, edamame, extra virgin olive oil, mint, salt and half the parmesan. Top with remaining parmesan and serve.

shelled edamame, extra virgin olive oil, salt, parmesan, mint

Taken from food52.com/recipes/18055-asparagus-mint-and-edamame-salad (may not work)