Artichoke, Edamame, And Asparagus Salad


  • 1 garlic clove, peeled and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered
  • 1 cup frozen shelled edamame (green soybeans)
  • 1 pound medium asparagus, tough ends removed, and cut diagonally into thirds
  • 1 ounce shaved Parmesan cheese (about 2/3 cup)


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