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View Portfolio Get in touchAsparagus Spring Salad
Ingredients
- 2 tablespoons rice vinegar
- 2 teaspoons red wine vinegar
- 2 teaspoons soy sauce
- 2 teaspoons white sugar
- 2 teaspoons Dijon mustard
- 1/3 cup extra virgin coconut oil
- 3 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons sesame seeds
Total Time:
25 min Prep:
20 min
Cook:
5 min
Yield: 12 Level: easy
Yield: 12 Level: easy
Directions
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the melted virgin coconut oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
