These are delicious and simple to make. Both when I was a child and as an adult, I adored them.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 1 1/2 pounds |
Ingredients
- 1 tablespoon rice vinegar
- 1 teaspoon red wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon sesame seeds
Instructions
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Reviews
Great appetizer and summer side dish
A nice way of serving asparagus. I only had about 2 teaspoons of sesame oil left but it was enough and I only used 1 T of the peanut oil. I also toasted the sesame seeds.
Great recipe. My husband doesn’t favor veggies too much, but said this was his favorite way to enjoy asparagus. I didn’t have peanut oil, so I melted 1 tsp creamy peanut butter in the mircorwave as a substitute…..and it still tasted great. Thanks for sharing this yummy and simple recipe!
Everyone loved it. I drained some of the juice/sauce so it was not too strong. I wanted to make sure we could taste the fresh asparagus from our garden. Very light, tasty and delightful side dish.
I love this salad. I added crisp bacon bits and chopped red onion.
This asparagus salad was a hit for our Easter picnic. Ive made it again at my daughter’s request. I skipped using peanut oil and just used sesame, didn’t miss the extra oil at all. A great way to enjoy spring asparagus.
Easy & delicious
Didn’t have peanut oil so substituted olive oil. Blanched asparagus, fresh green beans, and orange and red bell pepper chunks. Everything else was the same (used Splenda for the sugar). This is a low-carb, sweet and tangy way to get fresh veggies! Thanks for posting.
Excellent recipe. We substituted olive oil for peanut oil (to avoid allergy issues) and it was just wonderful. We left the spears whole, which made for such a pretty presentation with Easter dinner.
Used equal in place of sugar and canola oil in place of peanut oil. Great taste. Will use again
Everyone loved this and the crunchy cold asparagus was a nice change from a green bean or broocoli salad. I will be making again! Thanks for sharing!
Excellent recipe. The trick is to not over cook the asparagus-3 minutes was plenty. I also added some diced red Thai peppers for color and flavor.
YUM!! Didn’t change a thing– Just subbed all sesame oil since I didn’t have peanut oil. Kept a close watch on the asparagus and their perfect crunch and the amazing blend of flavors have me already looking forward to the leftovers I’m going to have for lunch tomorrow!!
Nice as something different to do with Asparagus. Nice Asian flavor.
Great dressing; neither too tangy nor too sweet (I dislike both those attributes). Vibrant green color if you don’t overcook it. Lovely salad, one I think I’d also like with another vegetable – possibly green beans or zucchini.
I know it’s not spring and asparagus is not at its peak in December, but the 99 cent store had a lot of it so I bought 2 large bunches. That said, I was very careful not to over cook the asparagus, as other reviewers seemed to have problems with the timing. I left off the peanut oil to save a few fat grams and we liked the dressing just fine without it. This was a nice fresh-tasting salad and it was refreshing to eat fresh asparagus in December. Thanks for the recipe!
Have made this several times. Always gets rave reviews. Only change I made is that I roast the asparagus (400 for about 12-15 min) with a little olive oil and sea salt. I then reduce the peanut oil to 1 TBSP.
I made this exactly as written for a bbq I was throwing. I chose it because of all the great reviews. I was very disappointed. Luckily I made this early in the day so I had time to run out and buy more asparagus because I threw the batch made with this recipe out. 3 minutes is WAY too long to boil the asparagus. I boiled for 3 minutes then added to an ice bath and the asparagus was very very soggy. I knew at that point I had to remake it but I figured I would try out the dressing on my 1st batch before throwing out just to to test out the dressing. Awful. The dressing was very bland and tasted like plain oil. For my 2nd attempt I added the asparagus to the boiling water and cooked for 1 minute then added to an ice bath. I still think this was a tad too long but much better. I tossed out the dressing from this recipe as well and ended up just using some bottled balsamic dressing. I suggest boiling just 1 or 2 asparagus spears to find out the cooking time that suits your taste before cooking the whole bunch.
Loved it! The only thing I did differently was to sub agave nectar for sugar and I used all sesame oil (some guests had peanut allergies). Great side dish!
Over all not a bad recipe at all… definately a different take on asparagus… I didn’t have all the exact ingredients so I had to make some substitutes that could have been why I didn’t find anything special about this recipe but it still tasted good… gotta love aparagus
The most important thing is cooking the asparagus. One minute makes a huge difference between mush and crisp. Go for 3 minutes, maximum. The dressing is excellent. I toasted white sesame seeds and used half the amount.