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| Spring Asparagus Salad |
"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!"
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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 25M |
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- 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.
Notes :
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