Asparagus season is officially here in the San Francisco Bay Area. I’ve already eaten my weight in it, and have been reminded of just how versatile this pretty sign of spring is. It’s great roasted, blanched, raw, grilled, hot, cold… you name it.
This simple salad is made in practically no time and is perfect to bring to a spring potluck, or eaten with your fingers standing in front of the open fridge while trying to figure out what to make for dinner. I’m only guessing.
Sesame Asparagus Salad
1 bunch asparagus (about 1 pound)
2 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
2 teaspoons sesame seeds (a combo of white and black is pretty)
~ 1 tablespoon salt
optional, for heat: a pinch of crushed red chili flakes
- Bring a medium pot of water to a boil. Add the salt.
- Have ready a colander and a bowl of ice water.
- Cut off the tough bottom ends of the asparagus and discard. Chop the remainder into bite site pieces at an angle.
- Prepare the sauce by combing the coconut aminos, sesame oil, and ginger in a medium bowl. (Large enough for the asparagus as well)
- Once the water is boiling, carefully add the asparagus to it and blanch for about one minute. (slightly more for thick asparagus)
- Strain the asparagus and immediately plunge into the ice water.
- Once cool, strain again and add the asparagus to the sauce.
- Stir to combine, transfer to a serving platter or bowl, and sprinkle with sesame seeds.