Bring the water to a boil. Add the edamame beans and cook for number of minutes specified on the package. With a slotted spoon, scoop out the beans into a colander to drain and cool. Add the asparagus lengths - but not the tips. Let cook until almost tender but still bright green, add the tips and cook one more minute. Transfer to colander and let cool.
Meanwhile, chop the radishes and fennel and collect in a large bowl.
Meanwhile, mix the dressing ingredients in the food processor cup of an immersion blender and whiz until smooth. Add to the bowl along with the edamame and asparagus. Gently combine.
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|Serving Size: 1 Recipe (1258g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 527 (65%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 24g|
|Cholesterol 0mg||0 %|
|Sodium 3460.4mg||119 %|
|Potassium 2426.4mg||64 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 48g|
|Protein 15.2g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 805
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