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.
Serves:
Ingredients
- 1tbsprice vinegar
- 1tspred wine vinegar
- 1tspsoy sauce
- 1tspwhite sugar
- 1tspdijon mustard
- 2tbsppeanut oil
- 1tbspsesame oil
- 1½lbsfresh asparagus,trimmed, cut into 2-inch pieces
- 1tbspsesame seeds
Instructions
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Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard.
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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.
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Sprinkle with sesame seeds to serve. Enjoy!
Nutrition
- 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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