It is Asparagus season! A time of rejoicing for Sparky and me. We love all things Asparagus. It is the first thing we harvest from our garden every year. Each morning we head out to the garden, geeks that we are, to watch the dull green spears poke their way upwards. The first stalks always freeze as our weather is not welcoming. But then the warm air reaches us and determined as they are, the spears keep pushing their way to the bright sun and sky.
Roasted, steamed, grilled, frittatas, omelets, crab and asparagus soup and more, we could and can eat asparagus every day in season!
This recipe is a “one and done.” Meaning, I took one photo of this amazingly delicious springtime asparagus salad and this is it! 🙂
Asian Asparagus Salad
- 1 pound Asparagus woody ends trimmed off
- 3 Tbsp Soy Sauce
- 2 Tbsp sesame oil
- 1 Tbsp Rice Vinegar
- 1 Tbsp Honey
- 1 tsp grated fresh ginger
- 1 tsp sesame seed
- 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.
- 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.
- 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!
- 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!
- Until next time, Journey On! Hugs and much love from me, Karen, TJG
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