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.
- Serves: 2 persons
- 1 ½to 2 pounds asparagus, not too skinny
- 1tablespoon sesame seeds
- 1teaspoon sesame oil
- 2teaspoons rice vinegar, or to taste
- Salt and pepper to taste
Step 1Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
Step 2Use 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.
Step 3Toast 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.