In a small food processor, purée all the ingredients until smooth. Season with salt and pepper. Set aside.
In a large skillet, cook the asparagus, edamame, and shallots in the oil until the asparagus are al dente. Season with salt and pepper. Add the garlic and honey and cook for 1 minute. Add the lemon juice. Season with salt and pepper. Let cool and just before serving, add the arugula.
Meanwhile, brush the pita bread with olive oil and grill on both sides in a ridged skillet.
Spread the mashed peas on the pita bread and cover with the warm green vegetable salad. Cut into wedges or squares and serve.
Edamame is a soybean that is very popular in Asian cuisine, particularly Japanese cuisine. It is the legume with the most complete protein. It is mostly found in the frozen food or organic section of some supermarkets.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.