Asparagus Sesame Salad

Photo: Susie Cushner
If you happen to have leftover asparagus, toss it into a salad like this. Add some slivered cooked chicken and call it dinner.

Yield:

4 servings

Recipe from

Nutritional Information

Calcium 33 mg
Calories 77
Caloriesfromfat 1 %
Carbohydrate 4 g
Cholesterol 0 mg
Fat 6 g
Fiber 2 g
Iron 1 mg
Protein 3 mg
Satfat 1 g
Sodium 588 mg

Ingredients

1 pound asparagus
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
2 tablespoons chopped fresh cilantro
1/8 teaspoon coarse salt
1 1/2 cups baby arugula or mesclun salad
2 tablespoons sesame seeds

Preparation

Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks diagonally into 1-inch pieces. Blanch in boiling water 3 minutes or until bright green. Drain in a colander and rinse under cold water to stop the cooking.

In a large bowl, combine the vinegar, soy sauce, sesame oil, cilantro, and salt. Add the asparagus and toss until well combined.

To serve, pile some salad greens on each of 4 plates. Spoon the dressed asparagus onto the greens and sprinkle with sesame seeds.

Note:

Kay Chun,

May 2001