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Asparagus Spring Salad


  • 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


  1. 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.
  2. 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.
  3. Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.