Ingredients
- 16 ounces pasta - any small variety such as pastina
- 1 cup edamame - cooked according to package directions
- 1/2 pound asparagus - fresh and trimmed
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup olive oil
- salt and pepper to taste
- 1/2 cup basil - fresh and sliced chiffonad or ribboned
- 2 tablespoons parsley - fresh and chopped
- 1/2 lemon - zested
- 1 pork chops - boneless
- 1/4 cup Romano cheese

Directions
Cook pasta according to package directions, drain and allow to cool.
Cook edamame and drain.
Place the pasta and edamame in a large bowl. Toss to combine.
Add the basil, parsley and lemon zest. Toss to combine.
Heat the grill to medium. Lay the aspargus out on a baking sheet and spinkle with olive oil. Toss to coat all of the spears.
Place the spears and pork chop that is seasoned with salt and pepper on the grill.
Grill the apsaragus until crisp tender and then remove from the heat.
Cook the chop until browned on both sides and most of the pink is gone from the center, approximately 5 minutes on each side.
Remove from the grill and allow to cool.
Dice the pork chop and cut the aspargus into bite sized pieces. Add this to the pasta mixture.
In a small bowl, whisk together the lemon juice, vinegar, salt, pepper and olive oil.
Pour over the salad just before serving. Add Romano cheese, toss to coat and serve.