Ingredients for East West Asparagus Salad
- 1 pound fresh asparagus
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/4 cup olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 5 ounces mixed greens
- 2 tablespoons toasted sesame seeds
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How to Make East West Asparagus Salad
- Bring a pot of salted water to a rolling boil. Add 1 pound of asparagus and cook for 2-3 minutes, or until tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and maintain a vibrant green color.
- Once cooled, drain the asparagus thoroughly.
- While the asparagus is cooling, prepare your dressing (see recipe below).
- In a large bowl, combine the drained asparagus, 5 ounces of mixed greens, and 1/4 cup of your prepared dressing.
- Gently toss to coat.
- Serve immediately on a bed of additional mixed greens, garnished with toasted sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
13g
Fat
2g
Carbs
2g
