Asparagus is a certain symbol of spring for me. It is a low-calorie, fresh and crispy veggie, tender at the same time, full of vitamines and minerals. I love them cooked shortly in steam and served as a side dish or in salads.
This tasty salad is ideal as a light dinner or a starter. Green asparagus cooked in stem, served with fresh and sour rice vinegar dressing, topped with nori, roasted sesame seeds, and red chilli.
- 1 clove garlic
- 1 shallot
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2 tsp. brownsugar
- 2 tbsp. peanut oil
- 2 packs (cca 800g) fresh asparagus, trimmed
- 2 tbsp. sesame seeds
- 1 nori sheet
- 1 red chilli
- 1/2 tsp. sea salt
- Prepare the dressing first. Peel the garlic and shallot, chop them fine. Mix the rice vinegar, soy sauce and sugar, until the sugar dissolves fully. Add the oil, chopped shallot with garlic and salt.
- Prepare the asparagus. Wash it, remove the bottom and cook in steam until tender but crisp. Drain, and briefly place under cold water. Put the asparagus on plates and pour the dressing over, so that the asparagus absorbs some aroma.
- Prepare the topping: Roast finely the sesame seeds on a non-stick pan. Cut the nori sheet with scissors into very small squares. Wash the chilli and chop it fine. Mix the roasted sesame seeds, nori squares and chilli with salt and pepper and sprinkle with it the salad before serving.