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Asian Asparagus Salad

A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again. -Linda Hutton, Hayden, Idaho
  • Total Time
    Prep: 10 min. + marinating
  • Makes
    4 servings

Ingredients

  • 1 pound asparagus, cut into 2-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon white vinegar
  • 1-1/2 teaspoons sugar
  • 1 teaspoon sesame seeds, toasted
  • 1/4 to 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cumin

Directions

  • In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl.
  • Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.

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Reviews

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Average Rating:
  • MarineMom_texas
    Aug 19, 2020

    We had this delicious recipe tonight and give it 5 stars for being so good. I halved the recipe for the two of us and followed a reviewer's suggestion of eating it warm. We had it with out dinner and will definitely have it again. Volunteer Field Editor

  • auntkimi
    Mar 30, 2018

    A refreshing change of pace!

  • Francisca3032
    Oct 13, 2013

    This is good, it just needs to soak in the sauce for a couple of hours. Just as the chill time says to do. I did not let it soak and it was tasteful only where the parts had soaked for a few minutes.

  • LadyofShalott814
    Apr 28, 2013

    No comment left

  • naters
    Sep 13, 2012

    This was really good. I tasted it cold and thought it was okay, but decided to warm it after it had been marinated and drained. My family and I preferred it warm.

  • evolunze
    Jul 8, 2012

    No comment left

  • Tsmith55
    Jun 11, 2012

    Everyone liked this. Normally we just add butter & salt to steamed asparagus, but this was a nice change for a cold side dish.

  • Tsmith55
    Jun 11, 2012

    Very tasty

  • hallsted
    Feb 6, 2009

    No comment left

  • sbook57
    Nov 22, 2008

    No comment left