Spring Asparagus Salad

This fresh, crunchy spring asparagus salad recipe features blanched asparagus and a sweet, tangy soy sauce, vinegar, sugar, sesame oil, and mustard mixture.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 95 Calories

Ingredients

• 1 tablespoon sesame seeds
• 1 teaspoon white sugar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 2 tablespoons peanut oil
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon red wine vinegar
• 1.5 pounds fresh asparagus, trimmed and cut into 2-inch pieces

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook asparagus in boiling water until just tender but mostly firm, 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process.

Step 2

Whisk rice vinegar, red wine vinegar, soy sauce, sugar, and Dijon together in a small bowl until well combined; drizzle in peanut oil and sesame oil, while whisking vigorously, until emulsified. Set vinaigrette aside.

Step 3

Place asparagus in a large bowl; drizzle with vinaigrette and toss until evenly coated. Sprinkle with sesame seeds.