For the Salad

• 1 pound medium asparagus, tough ends removed, and cut diagonally into thirds
• 1 cup frozen shelled edamame
• 1 can artichoke hearts
• 2 tbsp avocado oil
• 1 garlic clove
• 1 tbsp of fresh lemon juice
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 shallot chopped