This asparagus salad recipe is courtesy of Ashley Wolff’s mom, Andi. It’s really yummy and can be made ahead of time because it’s served cold.

asparagus salad

Asian Asparagus Salad
 
Ingredients
  • 1 ½ lbs. Fresh Asparagus, Trimmed and Left Whole
  • 2 Tbsp. Soy Sauce
  • 1 ½ tsp. Sugar
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Rice Vinegar
  • 1 Tbsp. Sherry
  • ½ tsp. Ground Ginger
  • Lightly Toasted Almond Slivers
Instructions
  1. Steam the asparagus whole until crisp-tender about 5-6 minutes
  2. Plunge immediately into cold water to stop the cooking
  3. Drain well and place in a shallow bowl
  4. Whisk the remaining ingredients together (except the almonds) and pour over the vegetables
  5. Refrigerate for at least ½ hour
  6. Remove from the fridge and sprinkle with toasted almonds
  7. Serve alone or with cooked rice