Sesame Asparagus Salad
So I have a confession to make. In case you hadn’t noticed, asparagus has become my go-to vegetable for the season ;)! I’ve made a cheese dip with it, a pizza (yet to be perfected :P), even given it an Indian treatment and now an Asian take on it to add to the list! As I mostly do, I started out trying to make a Spring Asparagus Salad. but ended up with something quite different. Again, because I was missing a few ingredients! 🙂
I made this salad on a lazy Sunday afternoon when H & I had worked through lunch. We weren’t really in the mood for lunch and a simple snack would not have been enough. You’d think this salad isn’t filling, but the nuts(sesame, peanuts and sunflower seeds) in the recipe, really fill you up nicely! Granted you might want to do dinner sooner, but hey! it is better than doing 2 lunches which tends to happen when you skip a meal like lunch.
Now swap steps (2) and (4) when you cook. Einstein-y me boiled it first and then tried cutting it into smaller pieces. Since it had become a bit soft, it was harder to cut at this point. Guilty as charged! I don’t know what I was thinking 🙂 So when you make it, cut them into 1 inch length pieces and then boil!
This salad is sooo good! H and I have enjoyed it a couple of times and since it barely takes about 10 minutes to put together it is our favorite so-tired-don’t-want-to-cook-or-eat-outside meal!
Sesame Asparagus Salad
Makes: 2 servings
Ready in: 5 minutes prep time + 5 minutes cooking time
- 1 bunch asparagus
- 1 tbps sesame seeds, roasted
- 2 tbps crushed peanuts, roasted
- 2 tbps roasted pepper oil (The recipe I was following had 1 tbsp peanut oil and 1 tbsp sesame oil)
- 2 tsp soy sauce
- 1 tsp honey
- 1 tsp rice vinegar
- 2 tbsp roasted sunflower seeds
- salt and pepper to taste
1. Cut off the woody part of the asparagus and discard it. Wash thoroughly and bring it to a boil with salt.
2. Once the water boils, heat for about 3-5 minutes, taking care that you don’t mush the asparagus. Drain the hot water, and rinse with cold water. This stops the asparagus from cooking further and it also maintains its green color.
3. I roasted my sesame seeds and peanuts in the microwave, but using a toaster oven might be better. It is on my list of to-buy items *hint-hubby-hint*. Mix all the ingredients for the dressing.
4. Once the asparagus has cooled, cut each stick into an inch long piece. I should’ve done this before cooking it *big grin*.
5. Mix the dressing into the asparagus. Top it off with the roasted sunflower seeds.