Reviewed: Apr. 13, 2012

Nice as something different to do with Asparagus. Nice Asian flavor.

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Reviewed: Jan. 30, 2012

Great dressing; neither too tangy nor too sweet (I dislike both those attributes). Vibrant green color if you don’t overcook it. Lovely salad, one I think I’d also like with another vegetable – possibly green beans or zucchini.

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naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 5, 2012

I know it's not spring and asparagus is not at its peak in December, but the 99 cent store had a lot of it so I bought 2 large bunches. That said, I was very careful not to over cook the asparagus, as other reviewers seemed to have problems with the timing. I left off the peanut oil to save a few fat grams and we liked the dressing just fine without it. This was a nice fresh-tasting salad and it was refreshing to eat fresh asparagus in December. Thanks for the recipe!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 21, 2011

Have made this several times. Always gets rave reviews. Only change I made is that I roast the asparagus (400 for about 12-15 min) with a little olive oil and sea salt. I then reduce the peanut oil to 1 TBSP.

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Reviewer:

gmann163

Reviewed: Jul. 13, 2011

I made this exactly as written for a bbq I was throwing. I chose it because of all the great reviews. I was very disappointed. Luckily I made this early in the day so I had time to run out and buy more asparagus because I threw the batch made with this recipe out. 3 minutes is WAY too long to boil the asparagus. I boiled for 3 minutes then added to an ice bath and the asparagus was very very soggy. I knew at that point I had to remake it but I figured I would try out the dressing on my 1st batch before throwing out just to to test out the dressing. Awful. The dressing was very bland and tasted like plain oil. For my 2nd attempt I added the asparagus to the boiling water and cooked for 1 minute then added to an ice bath. I still think this was a tad too long but much better. I tossed out the dressing from this recipe as well and ended up just using some bottled balsamic dressing. I suggest boiling just 1 or 2 asparagus spears to find out the cooking time that suits your taste before cooking the whole bunch.

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charlie5696

Reviewed: Jun. 29, 2011

Loved it! The only thing I did differently was to sub agave nectar for sugar and I used all sesame oil (some guests had peanut allergies). Great side dish!

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Reviewer:

ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: Jun. 5, 2011

Over all not a bad recipe at all... definately a different take on asparagus... I didn't have all the exact ingredients so I had to make some substitutes that could have been why I didn't find anything special about this recipe but it still tasted good... gotta love aparagus

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ChefScharny

Reviewed: Jun. 5, 2011

The most important thing is cooking the asparagus. One minute makes a huge difference between mush and crisp. Go for 3 minutes, maximum. The dressing is excellent. I toasted white sesame seeds and used half the amount.

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Mary Ray

Reviewed: May 31, 2011

Excellent! Big hit at our family picnic. It did need salt, perhaps because I use reduced-sodium soy sauce. Also, I toasted the sesame seeds. Thanks for a great recipe that I will use often.

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