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Asparagus Sesame Salad

Photo: Susie Cushner
Yield 4 servings
If you happen to have leftover asparagus, toss it into a salad like this. Add some slivered cooked chicken and call it dinner.

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

Nutrition 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

How to Make It

  1. 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.

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

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