an easy and flavorful spring side dish
- 1 pound asparagus
- 2 tablespoons coconut aminos* or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 tablespoons toasted sesame seeds
- Bring a medium pot of salted water to a boil. Have a colander and bowl of ice water ready.
- Snap or cut off the bottom woody ends of the asparagus and discard. Chop the rest on a bias into 1-inch pieces.
- In a large bowl, mix together the coconut aminos, sesame oil, and ginger.
- Once the water is boiling, drop in the asparagus and blanch for about 1 minute, longer for thick asparagus, shorter for skinny. You want it to be bright green and crisp-tender.
- Strain the asparagus and plunge into the ice water. Once cool, strain again and toss with the dressing and half the sesame seeds.
- Transfer to a platter and sprinkle with the remaining sesame seeds. Serve cold or at room temperature.
If using coconut aminos instead of tamari, add a dash of fish sauce to add some salt and umami
Keywords: sesame asparagus salad