- Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.
- Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well.
- Add artichokes, tossing gently; let stand at room temperature.
- Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes.
- Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes).
- Rinse under cold water, drain well, and blot dry with paper towels.
- Add asparagus and edamame to artichoke mixture; toss.
- Transfer to 4 individual plates.
- Arrange shaved Parmesan over each salad.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
270 calories, 14 g fat, 3.5 g saturated fat, 10 mg cholesterol, 550 mg sodium, 21 g carbohydrate, 9 g fiber, 3 g sugar, 18 g protein
