Spring Asparagus Salad

34 Reviews

Prep: 20 min
Cook: 5 min
Ready In: 25 min

“This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!” - by Seattle Dad

Ingredients

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

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Metric US

Original recipe yields 1 1/2 pounds

Directions

Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Nutrition

Amount Per Serving (6 total)

Calories
95 cal
5%

Fat
7.6 g
12%

Carbs
5.8 g
2%

Based on a 2,000 calorie diet

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Reviews (34)

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Gwen on the West Coast

Oct. 8, 2009

"This is a nice change-up on the asparagus I usually make. I will say I think that for 1 and 1/2 pounds of asparagus, the recipe as written makes a whole lot of dressing. I also think it calls for to..." See moreo much oil. I do prefer my dressings with a little more vinegar than oil in the ratio but two tablespoons of peanut oil and one tablespoon of sesame oil is too much. Cut both of those in half. But I like it - I love asparagus and am always looking for ways to cook it."

JanetCanuck

Apr. 5, 2008

"Very light but very nice. Asparagus was tender, but not "cooked". The dressing is great. Will probably use on a cucumber and tomato salad tomorrow. I put diced red pepper in with the asparagus as ..." See moreit seemed to need more colour. Thanks for a great recipe! I'll bet there is more that can be done with this starting as a base but it's really nice as it is!"

catastrophiccook

Jan. 22, 2010

"I give 5 stars b/c of my DH's delight - he said it was AWESOME! I didn't have peanut oil, but used all other ingredients as written. Instead of making a cold "salad," I used the dressing as a sauce po..." See moreured over warm, cooked asparagus. It was really good. A nice way to cook asparagus."

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