Asparagus with Sesame-Vinegar Dressing

Name: Asparagus with Sesame-Vinegar Dressing
Prep time: 25 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 pound 5 ounces asparagus; 1 tablespoon canola oil; 2 teaspoons gold sesame seeds; 2 teaspoons black sesame seeds; 2 teaspoons white sesame seeds; 3 tablespoons brown rice vinegar; 3 tablespoons mirin; 1 teaspoon soy sauce; One pinch of flaky sea salt

By Leslie Blythe Japanese, Side dish, Vegetarian Blanching, Sautéing

May 10, 2018

I bought a new Japanese cookbook (I have quite a few!) called Japan from Japan: The Cookbook, by Nancy Singelton Hachisu. It has lots of wonderful looking recipes. I happen to love asparagus so I made this Asparagus with Sesame-Vinegar Dressing. I love anything that can be made ahead.

Prep: 25 mins
Cook: 10 mins
Yields: 6 Servings

Ingredients

1 pound 5 ounces asparagus

1 tablespoon canola oil

2 teaspoons gold sesame seeds

2 teaspoons black sesame seeds

2 teaspoons white sesame seeds

3 tablespoons brown rice vinegar

3 tablespoons mirin

1 teaspoon soy sauce

One pinch of flaky sea salt

Directions

1Bring a large pot of water to a boil over high heat. Snap the bottoms off of the asparagus where they naturally want to break. Blanch until crisp-tender, 2-5 minutes depending on the thickness. Refresh under cold running water. Pat dry in a clean tea towel. Cut on the diagonal into ¾ inch pieces.

2In a small frying pan heat the oil over medium-low heat. Add the sesame seeds when you can feel some heat rising from the pan. Cook, stirring until you can smell the aroma of sesame, about one minute. Scrape into a small bowl to cool

3Toss the asparagus pieces with the cooled sesame seeds, vinegar, mirin, soy sauces, and salt. Serve at room temperature, or cold the next day as a salad or vegetable side dish.

Recipe from Japan from Japan: The Cookbook, by Nancy Singelton Hachisu

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