Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette
By Jennifer Segal
Inspired by The New York Times
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus at least 2 hours to chill
- 2 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons light or dark brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice, from 1 lime
- 2 teaspoons Asian sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 jalapeño pepper, ribs and seeds removed, finely diced (see note)
- 1-1/2 pounds medium asparagus
- 4 scallions, finely sliced (about 1/2 cup)
- 1/4 cup fresh chopped cilantro
- 1/4 cup fresh chopped mint
- 2 tablespoons sesame seeds
- Salt, to taste
- 3/4 cup sliced almonds
- In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño.
- Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about 1/8-in thick), leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning (you will likely need to add more lime or rice vinegar, as the flavors mellow).
- Transfer the salad to a serving bowl and serve cold or room temperature.