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.
Asian Asparagus Salad
Ingredients
Scale
- 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
- Steam the asparagus whole until crisp-tender about 5-6 minutes
- Plunge immediately into cold water to stop the cooking
- Drain well and place in a shallow bowl
- Whisk the remaining ingredients together (except the almonds) and pour over the vegetables
- Refrigerate for at least ½ hour
- Remove from the fridge and sprinkle with toasted almonds
- Serve alone or with cooked rice