Bring a pot of water to boil. Add salt. Add 3 cups of risoni into the pot. Boil for about 8 minutes or until al dente. Drain the risoni and run under cold running water to stop the cooking process. Set aside to dry.
Snap off the asparagus at the base to remove the woody stems. Slice them diagonally to about 1cm in thickness. Bring another pot to boil. Add salt. Cook the asparagus for 1-3 minutes depending on the thickness of the asparagus. We want them to still be crunchy. Remove from the pot of water and run under cold running water to stop the cooking process. Set aside and dry with paper towels.
Bring another pot of water to boil, or recycle the asparagus water, add salt and then the edamame. Boil for 5 minutes. Remove from the heat, run under cold running water and set aside. Dry with paper towels.
Prepare ½ cup of basil. Do not chop. Just remove gently from the stem.
Mix all the ingredients together in a large mixing bowl.
Stir through 2 tbsp of olive oil until the pasta looks a little shiny.
Add a generous portion of salt.
Season with pepper and serve.
If you’re not able to get your hands on a packet of hulled edamame beans, you can certainly get them still in their shell. Boil them in salted hot water for 5 minutes. Run under cold running water and then pop them out of their shells.
No edamame? You can easily substitute them for peas or broad beans.
When asparagus is not in season, I have used zucchini or green beans as a substitute.