Shaved Asparagus Salad With Ginger and Sesame
Published April 25, 2017
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 teaspoon minced garlic
1 tablespoon light brown sugar
1 jalapeño pepper, seeds removed and finely diced (optional)
2 teaspoons toasted sesame oil
Salt and pepper
1 ½ pounds fat asparagus
Salt and pepper
½ cup slivered scallions
Squeeze of lime juice, to taste
Mint leaves, for garnish
Cilantro sprigs, for garnish
1 tablespoon toasted sesame seeds
1 tablespoon black sesame seeds
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 67 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 320 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
- Step 2
Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
- Step 3
Cut the asparagus at a long diagonal into very thin slices (not paper thin — about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
- Step 4
Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.
Private Notes
Comments
"Cut the asparagus at a long diagonal into very thin slices (not paper thin — about the width of a thinly sliced onion)."
How about an actual measurement? 1/4"? Thank you.
Loved this. Mixed in some cooked soba noodles and served a poached egg on top for a great lunch.
Easy and delicious. I skipped the peeling & it was fine - the way the asparagus are sliced the peel isn't noticeable.
This is delicious! The only adjustment I made was using just a few drops of sesame oil and the rest olive oil. Personal preference. I also didn't bother peeling the asparagus. Just cut off the tough, dry ends, and slice away. It took a while, but I enjoyed the repetitive motion. Oh! I also sprinkled some Aleppo pepper on top with the sesame seeds, for a bit of contrasting color. Beautiful dish, really tasty.
This was really fresh and crunchy, the perfect side to our grillled meat. The only change Inmade was to grill the shaved asparagus 2 min on the grill so they were half cooked but still crunchy. Indefinitely recommend
I always use a vegetable peeler whenever making an asparagus salad- it’s fast, there’s no need to peel it,and the ribbons soak up the dressing beautifully…..