Artichoke, Edamame and Asparagus Salad

I made a mistake when I bought the ingredients for this recipe. For some reason, I didn't think to grab the shelled edamame from the freezer section. This made it a bit harder to eat as you can't really eat the shells, but you could still tell the flavors that were there and I'd definitely make this again.

Artichoke, Edamame, and Asparagus Salad-adapted from Health Magazine
Total Time: 15 Minutes
Serves 4

• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 14-ounce can artichokes, quartered and drained
• 1 cup frozen shelled edamame
• 1 pound medium asparagus, trimmed and cut diagonally into pieces

In a salad bowl, combine garlic, oil, lemon juice, oregano, salt and pepper; whisk well. Add artichokes and toss gently. Set aside.

Bring a large pot of water to a boil and add the edamame and cook for 2 minutes. Add asparagus and cook until asparagus and edamame are crisp-tender, another 2 minutes. Rinse under cold water and drain well.

Add asparagus and edamame to artichoke mixture and toss to coat.