Spring Asparagus Salad recipe
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- 1 tablespoon rice vinegar 1 teaspoon red wine vinegar 1 teaspoon soy sauce 1 teaspoon white sugar 1 teaspoon Dijon mustard 2 tablespoons peanut oil 1 tablespoon sesame oil 1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces 1 tablespoon sesame seeds
Nutrition Info
- 95.4 caloriescarbohydrate: 5.8 gcholesterol: : -fat: 7.6 gfiber: 2.5 gprotein: 2.8 gsaturatedFat: 1.2 gservingSize: -sodium: 73.1 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Spring Asparagus Salad
Directions
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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.
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.