Kids will love eating this salad with their fingers to enjoy every little bite. The contrast of grilled asparagus and cooked edamame make for a delicious salad with a hint of sesame.
Toss asparagus with sesame oil. Place on preheated greased grill over medium heat. Grill, turning occasionally for 7 minutes or until tender but firm and golden. Remove to cutting board and chop; set aside.
Meanwhile, in a pot of boiling salted water, cook edamame for 5 minutes. Drain well and place in a large bowl; add asparagus.
Whisk together lemon juice, oil, garlic and salt and drizzle over asparagus mixture. Toss to coat. Sprinkle with sesame seeds to serve.