Description
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 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon sesame seeds
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 6