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1. For dressing, in a small bowl stir together 1 tablespoon of the avocado oil, the rice wine, rice vinegar, soy sauce, salt, and garlic. Set aside.
2. In a large skillet heat the remaining 3 tablespoons avocado oil over medium-high heat. Add asparagus; cook for 3 to 4 minutes or until asparagus starts to brown and is crisp-tender, tossing occasionally.
3. Transfer asparagus to a large bowl. Add frisee, edamame, and parsley. Drizzle with dressing; toss gently.