How To Make Spring Asparagus Salad
Serve up a refreshing side of this cold asparagus salad for lunch! The veggies are tossed in an Asian-style, savory and tangy sauce, for a richer meal.
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. Enjoy!
- Calories: 95.37kcal
- Fat: 7.68g
- Saturated Fat: 1.23g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.28g
- Polyunsaturated Fat: 2.78g
- Carbohydrates: 5.55g
- Fiber: 2.60g
- Sugar: 2.85g
- Protein: 2.86g
- Sodium: 60.28mg
- Calcium: 42.86mg
- Potassium: 241.58mg
- Iron: 2.68mg
- Vitamin A: 43.13µg
- Vitamin C: 6.36mg
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