Asparagus Salad

Outcome:
Due to urging from my friends, family, and especially my husband, I am trying to integrate asparagus into my cancer-fighting diet. If you have not seen the email that has circulated the globe (possibly more than once), the word is asparagus has near-miraculous effects on fighting cancer.

Now I'm all for trying something new in my diet that can't hurt me, but I selfishly have to admitt...I do not like asparagus! That was the challenge with this one: Make a recipe I like out of an ingredient I don't.

I am happy to say the experiment was a success! And an even bigger surprise...my daughter also gave it an enthusiastic thumbs-up.(Can I get a "Whoop-whoop!")

One final note: This recipe tasted even better the second day. The dressing had marinated the veggies, making the flavor fuller and more developed.

Husband-approved: Yes
Kid-approved: Yes
Pet-approved: 1 clear Yes, 1 Not really (She didn't like the asparagus!)
Me-approved: Yes

Ingredients:
asparagus spears
red bell pepper
edamame (soy) beans, shelled
2 Tbsp. rice vinegar
4 drops Stevia sweetener
salt

Preparation:
1. Cut red bell pepper into small, bite-sized pieces. Place in shallow baking pan. Drizzle with olive oil. Bake at 300 degrees for 10-15 minutes.
2. Cut asparagus spears into 1-inch pieces. Combine with edamame. Place mixture in steaming basket.
3. In a sauce pot able to accomodate to size of your steaming basket, bring water to a boil.
4. Place steaming basket over boiling water making sure veggies are not submerged. Steam veggies lightly (no more than 5 minutes).
5. Place steamed asparagus, edamame, and roasted red pepper in mixing bowl. Add remaining ingredients. Gently stir.
6. For best results, let salad stand in refrigerator for 2-3 hours. Serve cold.