Food

Another Asparagus Salad

Shaved Asparagus Salad With Ginger and Sesame

A way to use older fatter spears of green asparagus that still tastes fresh.

INGREDIENTS

  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic (in spring use wild garlic)
  • 1 tablespoon light brown sugar
  • 1 jalapeño pepper, seeds removed and finely diced (optional)
  • 2 teaspoons toasted sesame oil
  •  Salt and pepper
  • 1 ½ pounds fat asparagus
  •  Salt and pepper
  • ½ cup slivered spring onions
  •  Squeeze of lime juice, to taste
  •  Mint leaves, for garnish
  •  Coriander sprigs, for garnish
  • 2 tablespoon toasted sesame seeds

PREPARATION

  1. Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
  2. Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
  3. Cut the asparagus at a long diagonal into very thin slices (not paper thin — about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
  4. Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.