Spring Edamame | Center for Science in the Public Interest

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 leeks or 1 bunch scallions, white and pale green parts only, thinly sliced
• 1 fennel bulb, trimmed, cored, and thinly sliced
• 2 stalks celery, thinly sliced
• ¼ cup homemade vegetable stock or water (see Tip , below)
• 2 cups edamame, thawed from frozen
• 2 cups chopped asparagus
• ¼ cup minced fresh chives
• 1 tsp. lemon zest
• 1 Tbs. fresh lemon juice
• ¼ tsp. kosher salt