Asparagus is so healthy! Enjoy this Asian-inspired salad as a side or by itself.
This is a salad that is best served hot. It is a great accompaniment to any meat dish or served on it's own.
Prepare the asparagus by cleaning and draining properly.
Snip the woody ends off.
Place sesame seeds into a hot non-stick pan with coarsely chopped cashew nuts and roast shortly until slightly brown for about 1-2 minutes. Stir to avoid burning.
Wash and roughly slice the spring onion. Heat the olive oil in another pan over medium heat lightly brown the onion.
Add the asparagus and cook uncovered for about 3 minutes. Turn the asparagus once or twice to slightly brown evenly.
Cover the pan with a lid, lower the heat and cook for another 3-5 minutes.
Meanwhile, prepare the dressing by mixing soy sauce, rice vinegar and sesame oil in a small bowl.
Note: For more distinctive flavour, you can use toasted sesame oil.
Also, a healthier alternative to soy sauce is coconut aminos which is often recommended as a healthy soy sauce substitute.
Add the sugar (optional) and mix well.
When ready, the asparagus should be tender and slightly browned yet still crisp. Take the pan from the heat.
Place the asparagus onto a serving plate, sprinkle with roasted sesame seeds and cashews and toss with the dressing. Serve hot!
While this salad is delicious hot, it can also be made in a larger serving as a sharing cold salad.
Ingredients
Directions
This is a salad that is best served hot. It is a great accompaniment to any meat dish or served on it's own.
Prepare the asparagus by cleaning and draining properly.
Snip the woody ends off.
Place sesame seeds into a hot non-stick pan with coarsely chopped cashew nuts and roast shortly until slightly brown for about 1-2 minutes. Stir to avoid burning.
Wash and roughly slice the spring onion. Heat the olive oil in another pan over medium heat lightly brown the onion.
Add the asparagus and cook uncovered for about 3 minutes. Turn the asparagus once or twice to slightly brown evenly.
Cover the pan with a lid, lower the heat and cook for another 3-5 minutes.
Meanwhile, prepare the dressing by mixing soy sauce, rice vinegar and sesame oil in a small bowl.
Note: For more distinctive flavour, you can use toasted sesame oil.
Also, a healthier alternative to soy sauce is coconut aminos which is often recommended as a healthy soy sauce substitute.
Add the sugar (optional) and mix well.
When ready, the asparagus should be tender and slightly browned yet still crisp. Take the pan from the heat.
Place the asparagus onto a serving plate, sprinkle with roasted sesame seeds and cashews and toss with the dressing. Serve hot!
While this salad is delicious hot, it can also be made in a larger serving as a sharing cold salad.