1 lb fresh asparagus
2 tablespoons honey
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/4 cup crushed walnuts
black pepper
Cook the tender tips of the asparagus in salt water until just tender.
Drain.
In a medium bowl, combine honey, soy sauce, and rice vinegar; whisk until
blended and stir in walnuts.
Combine asparagus and dressing and toss gently.
Refrigerate until ready to serve.
Arrange on a platter and sprinkle with black pepper.
Serve.
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Asian Marinated Asparagus Salad
1 lb fresh asparagus, trimmed
2 tablespoons rice vinegar
2 tablespoons soy sauce (feel free to use low-sodium)
2 teaspoons peanut oil or other vegetable oil
1 teaspoon sugar
3-4 drops sesame oil
salt and pepper
1/4 cup almonds, lightly toasted and chopped (may use walnuts/pecans)
1 tablespoon scallions, chopped
Cook the asparagus in salted boiling water until tender but crisp.
Drain, and rinse with cold running water, set aside.
In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt,
and pepper.
Seal the asparagus in the bag and marinate overnight in the refrigerator.
Sprinkle the marinated asparagus with almonds and scallions before serving.
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12 fresh asparagus spears, washed and trimmed
2 tablespoons light mayonnaise
1 tablespoon sweet brown mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided
Blanch the asparagus in lightly salted boiling water for about 3 minutes or
until crisp-tender; do not overcook. Remove from heat and refresh under cold
water; drain well. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise, mustard and lemon juice; blend well.
Stir in 1/2 teaspoon lemon peel; set aside.
Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons
dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon
peel. Garnish with carrot strips and edible flowers, such as pansies,
violets or nasturtiums, if desired.
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Asparagus with Balsamic Vinaigrette
vinaigrette is also excellent with green beans!
2 pounds asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste
Blanch the asparagus in lightly salted boiling water for about 3 minutes or
until crisp-tender; do not overcook. Remove from heat and refresh under cold
water; drain well. Arrange asparagus on serving platter or individual
serving plates.
In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil,
garlic, and pepper.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on
either side. Sprinkle lightly with coarse salt.
