Quick Asparagus Salad
Recipe type: Salads and Dressings
Serves: 4
  • 1 pound asparagus
  • 3 Tablespoons light soy sauce
  • 1 teaspoon sesame seed oil or hot sesame oil
  1. Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip.
  2. Wash well and cut on the diagonal into 1 1/2-inch lengths.
  3. Bring 6 cups of water to a boil in a saucepan over high heat. Add the asparagus pieces. As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. Drain well. (The asparagus can be cooked a day ahead and refrigerated.)
  4. Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. Serve at room temperature.
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