Asparagus Bean Sprout and Scallion Salad

Asparagus Bean Sprout and Scallion Salad

8 stalks asparagus, trimmed

1 cup bean sprouts or sunflower sprouts

1-1/2 scallions including tops, diagonally sliced 

1 cup of edamame 

1 cup of peas

1 tablespoon white miso

1/3 cup water

2 tablespoons tamari

¼ cup fresh lime juice

1 tablespoon honey

½ teaspoon Vietnamese chili paste

2 teaspoons dark sesame oil

1 teaspoon grated lemon zest

1 teaspoon minced garlic

3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry

2 teaspoons sesame seeds, toasted

1. Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

2. Slice the asparagus diagonally into 1-inch pieces.

3. Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

4. Combine the cooled asparagus, bean sprouts, scallions, edamame, and peas in a mixing bowl.

5. Emulsify the miso, water, tamari, lime juice, honey, chili paste, sesame oil, lemon zest, garlic, and cilantro. 

6. Pour dressing over the vegetables; toss gently to coat.

6. Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼ of the asparagus mixture.

7. Sprinkle with sesame seeds; serve.