Asparagus Salad, Japanese-Style

Asparagus Salad, Japanese-Style

Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.
  • Total:
  • Serves: 2 persons



  1. Step 1

    Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  2. Step 2

    Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
  3. Step 3

    Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.