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


  • 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


  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

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