Asparagus season is like Ferris Bueller’s famous quote: “Life (asparagus season) moves pretty fast, if you don’t stop and look around (buy some asparagus) you could miss it.”
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.
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