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Asian-Style Quick Asparagus Salad

AuthorAnnabel
RatingDifficultyIntermediate

Asparagus is so healthy! Enjoy this Asian-inspired salad as a side or by itself.

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Yields2 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 30 small asparagus spears, trimmed
 2 medium spring onions
 2 tbsp sesame seeds
 2 tbsp coarsely chopped cashews
 2 tbsp extra virgin coconut oilor extra virgin olive oil or ghee
 2 tbsp sesame oil
 2 tbsp rice vinegaror white wine vinegar
 2 tbsp soy sauceor coconut aminos
 1 tsp brown sugar (optional)or 2-4 drops stevia (optional)

What are we cooking today?
1

This is a salad that is best served hot. It is a great accompaniment to any meet dish or served on it's own.

Getting started
2

Prepare the asparagus by cleaning and draining properly.

3

Snip the woody ends off.

4

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.

5

Wash and roughly slice the spring onion. Heat the olive oil in another pan over medium heat lightly brown the onion.

6

Add the asparagus and cook uncovered for about 3 minutes. Turn the asparagus once or twice to slightly brown evenly.

7

Cover the pan with a lid, lower the heat and cook for another 3-5 minutes.

8

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.

9

Add the sugar (optional) and mix well.

10

When ready, the asparagus should be tender and slightly browned yet still crisp. Take the pan from the heat.

11

Place the asparagus onto a serving plate, sprinkle with roasted sesame seeds and cashews and toss with the dressing. Serve hot!

Annabelle's tips
12

While this salad is delicious hot, it can also be made in a larger serving as a sharing cold salad.

Ingredients

 30 small asparagus spears, trimmed
 2 medium spring onions
 2 tbsp sesame seeds
 2 tbsp coarsely chopped cashews
 2 tbsp extra virgin coconut oilor extra virgin olive oil or ghee
 2 tbsp sesame oil
 2 tbsp rice vinegaror white wine vinegar
 2 tbsp soy sauceor coconut aminos
 1 tsp brown sugar (optional)or 2-4 drops stevia (optional)

Directions

What are we cooking today?
1

This is a salad that is best served hot. It is a great accompaniment to any meet dish or served on it's own.

Getting started
2

Prepare the asparagus by cleaning and draining properly.

3

Snip the woody ends off.

4

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.

5

Wash and roughly slice the spring onion. Heat the olive oil in another pan over medium heat lightly brown the onion.

6

Add the asparagus and cook uncovered for about 3 minutes. Turn the asparagus once or twice to slightly brown evenly.

7

Cover the pan with a lid, lower the heat and cook for another 3-5 minutes.

8

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.

9

Add the sugar (optional) and mix well.

10

When ready, the asparagus should be tender and slightly browned yet still crisp. Take the pan from the heat.

11

Place the asparagus onto a serving plate, sprinkle with roasted sesame seeds and cashews and toss with the dressing. Serve hot!

Annabelle's tips
12

While this salad is delicious hot, it can also be made in a larger serving as a sharing cold salad.

Asian-Style Quick Asparagus Salad
AuthorAnnabelCategory, , , , , DifficultyIntermediate
Rating
Yields2 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients

 30 small asparagus spears, trimmed
 2 medium spring onions
 2 tbsp sesame seeds
 2 tbsp coarsely chopped cashews
 2 tbsp extra virgin coconut oilor extra virgin olive oil or ghee
 2 tbsp sesame oil
 2 tbsp rice vinegaror white wine vinegar
 2 tbsp soy sauceor coconut aminos
 1 tsp brown sugar (optional)or 2-4 drops stevia (optional)

Directions

What are we cooking today?
1

This is a salad that is best served hot. It is a great accompaniment to any meet dish or served on it's own.

Getting started
2

Prepare the asparagus by cleaning and draining properly.

3

Snip the woody ends off.

4

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.

5

Wash and roughly slice the spring onion. Heat the olive oil in another pan over medium heat lightly brown the onion.

6

Add the asparagus and cook uncovered for about 3 minutes. Turn the asparagus once or twice to slightly brown evenly.

7

Cover the pan with a lid, lower the heat and cook for another 3-5 minutes.

8

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.

9

Add the sugar (optional) and mix well.

10

When ready, the asparagus should be tender and slightly browned yet still crisp. Take the pan from the heat.

11

Place the asparagus onto a serving plate, sprinkle with roasted sesame seeds and cashews and toss with the dressing. Serve hot!

Annabelle's tips
12

While this salad is delicious hot, it can also be made in a larger serving as a sharing cold salad.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 215
% Daily Value *
Total Fat 14.5g23%
Saturated Fat 7.5g38%
Cholesterol 0mg
Sodium 450mg19%
Potassium 400mg12%
Total Carbohydrate 11g4%
Dietary Fiber 4.2g17%
Sugars 4.5g
Protein 6g12%

Calcium 7.5%
Iron 28%
Vitamin D 0%
Magnesium 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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