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Spring Asparagus Salad Recipe

Recipe by: Seattle Dad

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In25 m
  • 1Whisk 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.
  • 2Bring 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.
  • 3Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Ingredients
  • 6 servings
  • 95 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    95
    5%
  • Fat:
    7.6
    12%
  • Carbs:
    5.8
    2%
  • Protein:
    2.8
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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