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Asparagus Salad

January 24, 2011

I have so many delicious recipes to share, and I’ll start with one of the simplest.  This is what to serve when you’re making Chinese food

asparagus sesame salad

and want an extra veggie on the side.  It takes almost no time to prepare and is really good.  Make it at the start and then let it sit and the flavors build while you make your main dish.  It’s a great accompaniment to Japanese food, or some simple grilled fish (tuna would be great) and rice.  It has really big sesame flavor, so if you like that, this salad is for you.  This asparagus does discolor after a day, so it’s best served the same day it’s made.  This salad comes from Alex Guarnaschelli on Food Network, and makes 4-6 side dish servings.


3 T sesame oil

2 T white wine vinegar

2 T soy sauce

2 t sugar

Kosher salt

1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces

4 T sesame seeds


Bring a large pot of water to a boil.   Meanwhile, in a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.

Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water.

Add salt until the boiling water (optional).  Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes – you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath.  Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.

Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.

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