Spring Asparagus Salad

Spring Asparagus Salad

Seattle Dad

"This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!"
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Ingredients

25 m servings 95 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

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Reviews

Read all reviews 37
  1. 48 Ratings

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Most helpful positive review

Very light but very nice. Asparagus was tender, but not "cooked". The dressing is great. Will probably use on a cucumber and tomato salad tomorrow. I put diced red pepper in with the asparag...

Most helpful critical review

This is a nice change-up on the asparagus I usually make. I will say I think that for 1 and 1/2 pounds of asparagus, the recipe as written makes a whole lot of dressing. I also think it calls ...

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Least positive
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Very light but very nice. Asparagus was tender, but not "cooked". The dressing is great. Will probably use on a cucumber and tomato salad tomorrow. I put diced red pepper in with the asparag...

This is a nice change-up on the asparagus I usually make. I will say I think that for 1 and 1/2 pounds of asparagus, the recipe as written makes a whole lot of dressing. I also think it calls ...

I give 5 stars b/c of my DH's delight - he said it was AWESOME! I didn't have peanut oil, but used all other ingredients as written. Instead of making a cold "salad," I used the dressing as a sa...

Made this again today. Due to a soy issue, I used Worcestershire in its place. It's still good. I've also used fish sauce which freaks some people out unless they aren't told before they eat it.

This is probably my favorite asparagus dish ever, and I'm something of an asparagus aficionado. It's a perfect side dish for any southeast Asian-style dinner: delicious, quick, and easy. If you ...

I just took this recipe to a dinner and it was a big hit! Thanks so much

Very good, and simple for hot summer days when you don't want to eat something hot and don't want to work too hard! You can easily substitute green beans for the asparagus.

Yum! I didn't have peanut oil, so I just used olive oil. Lots of flavor and a great way to serve asparagus. Thanks!

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 pean...

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