Asparagus Beans and Greens Salad: 38 Power Foods - #2 Asparagus

Hectic.  That is the only way to describe life right now.  I'm trying to eke out some time for writing here, but I think that writing and reviewing for the thesis is winning a little bit right now.  I think it will be better once I move over to the new house and reduce my anxiety, which has been heightened by not knowing exactly what day it is happening!  So my cooking has been simple, fast, and summery.  And thus, my interpretation of this last week's power food was a lemony salad with asparagus, chickpeas, edamame, and green peas.

Asparagus is a power food because it contains high levels of folate, potassium, vitamin A, fiber, antioxidants, and vitamin K.  Combined, it is thought that asparagus is great for detox, protecting against birth defects and cancer, reducing inflammation, and preventing osteoporosis and osteoarthritis.  It is also considered an aphrodisiac just because of its phallic shape.  Fun fact - asparagus in French is asperge, which is a slang term for penis.  Note to self: must pick up a dirty French dictionary if I ever want to head to a French market.

Lemon, grated garlic, and tumeric flavor the fast vinaigrette over blanched asparagus, rinsed chickpeas, and defrosted edamame and green peas.  I almost feel virtuous eating this salad, everything is green, bright, and healthy!  Plus, because it is a vinaigrette salad without any lettuce it is a great take along to a summer party.

Here are the other ladies who played with asperge this week . . . (I couldn't resist)

Alyce - More Time at the Table,  Ansh - Spice Roots
Jeanette - Jeanette’s Healthy Living, Jill - Saucy CooksMartha - Simple-Nourished-Living, Mireya - My Healthy Eating Habits
Sarah - Everything in the Kitchen Sink, Casey - Bookcase Foodie

Asparagus Beans and Greens Salad

1 bunch of asparagus

~6 oz of frozen peas, defrosted

~6 oz of frozen edamame, defrosted

1 12 oz can of chick peas, drained and rinsed

1 lemon, zest and juice

1 clove of garlic, grated

1/2 teaspoon tumeric

tiny squirt of honey or agave nectar

olive oil to your preference

salt and pepper to taste

Prepare the asparagus by snapping off the woody ends and slicing into bite sized pieces.  Blanch in boiling water for about 1-2 minutes and immediately shock in ice water.  Drain and dry before using.

Defrost the green peas and edamame in the microwave by nuking for 30 seconds, stirring, and checking until they are done.  Mine took about 4 minutes to be done.  Dry the peas and edamame with paper towels.  Combine all of the beans and greens in a large bowl.

I made my vinaigrette in a small tupperware container.  The lemon zest, lemon juice, garlic, and tumeric are added to the container and then using the side as a guide, I add the same amount of olive oil plus a smidge extra.

Put the top on the tupperware, shake up the dressing, and then taste for seasoning.  Add salt and pepper and a little honey or agave to your taste.

Dress the beans and greens and let sit for at least an hour before serving.  Enjoy!