teriyaki noodles with asparagus and edamame

When asparagus is in season, I try to eat as much as possible.  It's just not a vegetable I buy when it's coming from across the border.  I am so thankful that all 3 of my children enjoy eating it too.  Just minus the tops for them.

This is a quick weekday meal that doesn't require tons of ingredients.  You could substitute broccoli for asparagus when it's not in season.

Teriyaki Noodles with Asparagus and Edamame - adapted from Mark Bittman
serves 4

1 1/2 pounds asparagus, peeled if thick, cut into 1 inch pieces
salt
2 Tablespoons olive oil
1/2 cup chopped green onions
1 Tablespoon minced garlic
1 Tablespoon minced ginger
8 oz. any rice, buckwheat (soba) or whole grain noodle ( I used whole grain linguine)
2 cups shelled edamame, fresh or frozen (thaw them while you assemble the dish)
1/4 cup soy sauce
1/4 cup mirin, or 2 Tablespoons water + 2 Tablespoons honey

1.  Bring a large pot of water to boil.  Salt generously.  Put a large skillet over medium high heat.  Add the oil, wait a few seconds and add the asparagus and scallions.  Stir for a minute then add in the garlic and ginger.  Cook until the asparagus is beginning to brown and get tender, 5-10 minutes.  Remove the pan from the heat.

2.  Cook the noodles in the boiling water until tender.  The time will vary depending in the type of noodle you are using.  Drain the noodles, reserving 1 cup of the cooking liquid.

3.  Turn the heat under the asparagus to medium.  Add the noodles, edamame, soy sauce, mirin and about 1/2 cup of the reserved water to the skillet.  Continue to cook and stir until the asparagus and edamame are heated through, about 2 minutes.  Taste and adjust the seasoning.  Serve hot.