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Ingredients
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Edamame
Seasoning
Method
Edamame
- 1
Bring water to a boil
Pour 2 liters of water into a medium saucepan, bring to a rolling boil over high heat.
- 2
Cook edamame
Add the frozen shelled edamame to the boiling water and cook for 3 to 4 minutes until bright green and tender but still slightly firm. Stir once to prevent sticking.
- 3
Shock in ice bath
While the edamame cooks, fill a large bowl with 4 cups of ice and cold water. When edamame is done, immediately drain in a colander and plunge into the ice bath for 1 minute to stop cooking and preserve color. Drain well and pat dry with a clean kitchen towel or paper towels.
Seasoning
- 4
Warm the butter and oil
In a medium skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. Heat until the butter is melted and just beginning to foam, about 1 minute; do not let it brown.
- 5
- 6
- 7
Finish and season
Remove skillet from heat. Sprinkle in 1 teaspoon black pepper, 1 teaspoon truffle salt, and 1 teaspoon fresh lemon juice. Toss to combine and taste. If you want a stronger truffle punch, add up to the optional 1/4 teaspoon extra truffle salt, a pinch at a time, tasting as you go.
- 8
Plate and garnish
Transfer the seasoned edamame to a serving bowl. Garnish with 1 tablespoon thinly sliced fresh chives if using. Serve immediately while warm.