Orzo, edamame and asparagus salad
Servings: 4
Ingredients
Crispy asparagus
- 450-500 g asparagus trenches along the length
- 2 tbsp (30 ml) sodium-reduced tamari sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white balsamic vinegar (or apple cider)
- 1 tsp (5 ml) miso (+ 1 tablespoon water)
- 1 tsp (5 ml) sesame oil
- ½ tsp (2.5 ml) by sambal olek
- ¼ t. (60 ml) nutritional yeast flakes
Other ingredients
- ½ t. (125 ml) d'orzo dry
- 2 ½ t. (625 ml) fresh edamame, thawed and shelled
- 2 green onions
- To taste: your choice of fresh herbs (parsley or other)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Cook orzo according to package directions
- In a bowl, combine all ingredients for the asparagus marinade. (be sure to dilute miso paste with water beforehand).
- Add the asparagus to the bowl and coat well with the marinade.
- Arrange the asparagus on the baking sheet and bake for 10-15 min (until the asparagus is cooked and slightly crisp).
- Chop herbs and green onions
- Divide ingredients evenly among 4 portions. Garnish with fresh herbs and green onions. Can be eaten cold or reheated, as you prefer.
Notes
Recipe and photo by Marianne Lamy,