Asian Asparagus Salad
Cooking the asparagus for just two minutes takes the rawness out but leaves wonderful crunch and flavor. This scrumptious salad is a little crispy, a tad salty, a bit sweet with a touch of tanginess. A worthwhile addition to your spring time salad recipes!
Servings Prep Time
6Servings 20Minutes
Servings Prep Time
6Servings 20Minutes
Ingredients
Instructions
  1. Cut trimmed asparagus into approximately 2 inch lengths. Place asparagus in a saucepan and cover with water. Bring to a boil, lower heat to a simmer and cook for 2 minutes. Drain and rinse, then set aside to cool.
  2. Meanwhile, in a bowl whisk together the soy sauce, sesame oil, rice vinegar, honey and ginger. Add the asparagus and toss it around well. Refrigerate until ready to serve. Sprinkle the sesame seeds over the top just before serving. Best enjoyed the same day you make it.
  3. Spring is still trying to break away from winter up here in the Back of the Beyond in Ferry County, Washington. Temperatures still go down below freezing at night, but the trees are leafing out and the lilacs are ready to blossom, so we’re making progress!
  4. Sparky and I are so ready for fresh homegrown vegetables so having this asparagus is such a springtime treat for us! Today I am wishing you blue skies, soft breezes and warm spring rains which promise us May flowers!
  5. Until next time, Journey On! Hugs and much love from me, Karen, TJG

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