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 Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 33mg
  • Calories: 77
  • Calories from fat: 1%
  • Carbohydrate: 4g
  • Cholesterol: 0mg
  • Fat: 6g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 1g
  • Sodium: 588mg

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

  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.
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