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.
2 servings
- Amount per serving
- Calories215
- % Daily Value *
- Total Fat 14.5g19%
- Saturated Fat 7.5g38%
- Cholesterol 0mg
- Sodium 450mg20%
- Total Carbohydrate 11g4%
- Dietary Fiber 4.2g15%
- Total Sugars 4.5g
- Protein 6g
- Calcium 7.5mg1%
- Iron 28mg156%
- Potassium 400mg9%
- Vitamin D 0mcg0%
- Magnesium 24mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
Needs new picture as the recipe is for asparagus but pictures shows green beans