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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This salad has a distinct Asian influence and is always popular. Ingredients:
2 bunches fresh green asparagus or 500 g green beans |
375 ml cold chicken stock |
2 tablespoons sesame seeds |
1 teaspoon sugar |
1 1/2 tablespoons light soy sauce |
3 teaspoons white wine vinegar |
1 1/2 teaspoons water |
Directions:
1. If using beans, top, tail and cut diagonally into even lengths.
2. Snap the tough ends off the asparagus and discard.
3. Cut into long diagonal slices.
4. Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp.
5. Drain, place in a bowl and cover immediately with stock.
6. Leave to cool in the stock.
7. Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown.
8. Cool on a plate then crush in a blender or mortar and pestle.
9. Mix in remaining ingredients.
10. Drain vegetables well and, just before serving, pour over dressing.
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