Chop up broccoli and remove the chalky ends from the asparagus and chop in half. Add broccoli and asparagus to a steamer and cook for 5-7 minutes until just tender.
Slice tomato into quarters. Slice capsicum into strips. If Edamame is frozen boil for 5 minutes. Peel and grate carrot.
In a bowl add broccoli, asparagus, grated carrot, tomato wedges, capsicum, edamame and top with olives and enjoy!
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½ cup edamame beans – frozen
3 asparagus spears
1 cup broccoli