Sesame Asparagus Salad
- 6 oz asparagus, tough ends removed
- ½ oz shallot, thinly sliced
- 1½ tsp rice vinegar
- ½ tsp red wine vinegar
- ½ tsp fish sauce (or soy sauce)
- ¼ tsp honey
- ¼ tsp Chinese mustard (or dijon mustard)
- 1 tsp peanut oil
- 1 tsp sesame oil
- sesame seeds for garnish (optional)
- In a small bowl, whisk together the rice vinegar, red wine vinegar, honey, fish sauce, and mustard.
- Adding slowly in a thin stream, whisk the peanut and sesame oil to create an emulsion with the dressing.
- Drizzle 1 - 2 tsp peanut oil over the asparagus and sprinkle with togarishi, tossing to coat.
- Grill the asparagus over High heat for 1 - 2 minutes a side, until bright green. This step depends on the thickness of the asparagus.
- Cut the asparagus into 1½ inch diagonal slices.
- Cut into 1½ inch diagonal slices and boil in salted water for 3 - 4 minutes until bright green.
- Add ice and water to a large bowl while the asparagus is cooking.
- Remove the asparagus to the bowl of ice water to stop the cooking and drain.
- Add the asparagus and shallot to a bowl.
- Drizzle the dressing over top and toss to coat.
- Sprinkle sesame seeds over top, if desired.
The mustard in the dressing helps create the emulsion so the oil does not separate once combined.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/07/25/sesame-asparagus-salad/
3.5.3226