How To Make Spring Asparagus Salad
Welcome the arrival of spring with this cold asparagus salad. The vegetables are tossed in an Asian-style sauce with rice vinegar, soy sauce, & sesame oil.
Ingredients
- 1tbsprice vinegar
- 1tspred wine vinegar
- 1tspsoy sauce
- 1tspwhite sugar
- 1tspdijon mustard
- 2tbsppeanut oil
- 1tbspsesame oil
- 1½lbsfresh asparagus,trimmed and cut into 2-inch pieces
- 1tbspsesame seeds
Instructions
-
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.
Nutrition
- Calories:Â 95.37kcal
- Fat:Â 7.68g
- Saturated Fat:Â 1.23g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 3.28g
- Polyunsaturated Fat:Â 2.78g
- Carbohydrates:Â 5.55g
- Fiber:Â 2.60g
- Sugar:Â 2.85g
- Protein:Â 2.86g
- Sodium:Â 60.28mg
- Calcium:Â 42.86mg
- Potassium:Â 241.58mg
- Iron:Â 2.68mg
- Vitamin A: 43.13µg
- Vitamin C:Â 6.36mg
Have your own special recipe to share? Submit Your Recipe Today!
