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!
spring asparagus salad
Spring Asparagus Salad
Ingredient
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1 tablespoon rice vinegar
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1 teaspoon red wine vinegar
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1 teaspoon soy sauce
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1 teaspoon white sugar
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1 teaspoon Dijon mustard
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2 tablespoons peanut oil
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1 tablespoon sesame oil
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1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
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1 tablespoon sesame seeds
Instructions
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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.
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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.
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Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
I MADE IT