Bring a pot of water to a boil and cook the edamame for about 1 minute (do not overcook to preserve the colour). Drain and rinse in cold water. Set aside.
Using a mini food processor, blend together all the sauce ingredients until the texture is smooth. Set aside in the refrigerator.
Place the eggs (in their shells) in a saucepan and cover with at least 1 inch of water. Cover the saucepan and place it on high heat, and bring it to a boil. Remove from the heat and let sit for 12 minutes. Use a colander to strain the eggs, then immediately run them under cold water.
Delicately shell the eggs on the countertop. Separate the egg whites from the yolks and use a knife to finely chop them. Sprinkle with a small pinch of salt and pepper. Set aside.
Chop off the hard, fibrous ends of the asparagus spears.
Bring a medium saucepan of salted water to a boil. Add the asparagus and cook for 2 minutes until they are still crisp. Plunge the asparagus into ice water, drain and set aside.
Distribute the sauce, asparagus, egg whites and yolks, and shrimp on four plates. Garnish with the radish and dill. Serve and enjoy!
Recipe created for eggs.ca by Genevieve Plante – Vert Couleur Persil and photographed by Laura G. Diaz. You can find Genevieve on Instagram and her site.
