Shaved Asparagus Salad With Ginger and Sesame

By David Tanis

Published April 25, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(250)
Comments
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Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline. It’s very refreshing and bright tasting.

Featured in: Three Ways to Let Fresh Asparagus Shine

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 67 calories; 1 gram monosaturated 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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

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Ratings

5 out of 5
250 user ratings
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Comments

Emily

"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.

brooklynjen

Easy and delicious. I skipped the peeling & it was fine - the way the asparagus are sliced the peel isn't noticeable.

Mary

Loved this. Mixed in some cooked soba noodles and served a poached egg on top for a great lunch.

Nofima

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

todd sf

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…..

MsDelta

2/13/23 - A big hit; three of us ate it all. Only had thin asparagus, didn't peel. Didn't have mint and by mistake used white rather than black sesame seeds. Next time, mix the salad a bit before eating so asparagus can marinate more. Served with Green Curry Salmon With Coconut Rice.

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