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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you happen to have leftover asparagus, toss it into a salad like this. Add some slivered cooked chicken and call it dinner. Ingredients:
1 pound asparagus |
1/4 cup rice vinegar |
2 tablespoons soy sauce |
1 tablespoon roasted sesame oil |
2 tablespoons chopped fresh cilantro |
1/8 teaspoon coarse salt |
1 1/2 cups baby arugula or mesclun salad |
2 tablespoons sesame seeds |
Directions:
1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks diagonally into 1-inch pieces. Blanch in boiling water 3 minutes or until bright green. Drain in a colander and rinse under cold water to stop the cooking.
2. In a large bowl, combine the vinegar, soy sauce, sesame oil, cilantro, and salt. Add the asparagus and toss until well combined.
3. To serve, pile some salad greens on each of 4 plates. Spoon the dressed asparagus onto the greens and sprinkle with sesame seeds.
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