Friday, August 26, 2016

spring asparagus salad


  • Servings: 1
  • 1 tablespoon rice vinegar
  • 1 teaspoon red 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


    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins

  • whisk together the rice vinegar, red 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.

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