Cold marinated asparagus in a sesame vinaigrette is fresh and flavorful and takes less than 30 minutes to make with only a handful of ingredients. The Asian-inspired marinade complements the asparagus without overpowering it. When this tender green vegetable is in season, this sesame marinated asparagus is one of the best ways to enjoy it.
This chilled asparagus dish is one of my all-time favorite vegan asparagus recipes. I love the combination of rice wine vinegar and toasted sesame oil.
As when making Asian-inspired silken tofu salad, a little sesame oil goes a long way. Only a quarter teaspoon is needed for the entire bunch of asparagus! And although you only need 15 minutes to marinate the asparagus, you can also make it ahead of time and refrigerate it until you're ready to eat.
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I've been looking for a recipe to replicate a dish I had years ago in a fancy boxed lunch. This recipe does just that! WONDERFULY yummy.
- L. Luna
Ingredients
Look for sesame oil, rice vinegar, and toasted sesame seeds in the Asian section of your supermarket.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make marinated asparagus
There's nothing worse than soggy, overcooked asparagus. And since it cooks very quickly, keep your eye on it and have a bowl of ice water ready.
- Blanch the asparagus spears in a pot of boiling water for 1 to 2 minutes. (If you're not familiar with this quick cooking technique, check out my article on how to blanch green beans, which applies to other vegetables as well.)
- As soon as they turn bright green, quickly remove them from the water and submerge them in a bowl of ice water. This stops the cooking process so they stay tender-crisp. Once the cooked asparagus is completely cool, remove the spears from the ice water and carefully pat them dry with kitchen towels.
- Toss with rice wine vinegar and sesame oil and let marinate for 15 minutes. Top with toasted sesame seeds and serve.
Serving suggestions
This cold marinated asparagus goes well with a variety of cuisines.
I particularly enjoy it with Asian-inspired dishes like teriyaki baked tofu or stir fried chickpeas.
It's a fantastic appetizer or side when you're looking for a unique way to enjoy asparagus.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Quick Sesame Marinated Asparagus
Ingredients
- 1 bunch fresh asparagus, (1 to 1¼ pounds)
- 2 Tablespoons rice vinegar
- ¼ teaspoon sesame oil
- 1 teaspoon toasted sesame seeds*
Instructions
- Wash the asparagus and discard the tough woody ends of the stalks. You can do this by bending each one until the woody end breaks off.1 bunch fresh asparagus
- In a large pan, add about an inch of water and bring to a boil. Add the asparagus and cook it just a few minutes until tender and bright green. Be careful not to overcook it.
- Transfer the blanched apsaragus to a bowl of ice water to stop the cooking process. Remove once it's completely cool and pat dry.
- Arrange the asparagus on a serving dish. Toss with the rice vinegar and sesame oil. Let marinate for at least 15 minutes.2 Tablespoons rice vinegar, ¼ teaspoon sesame oil
- Top with sesame seeds before serving.1 teaspoon toasted sesame seeds*
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Notes
Nutrition
Nutritional information is an estimation.
Jill says
So simple, and so delicious! I served some to my neighbors and they raved about it also! Thank you so much!
Amy Katz says
I'm so happy everyone enjoyed the asparagus, Jill! 🙂
Mel says
This was really delicious!
L. Luna says
I've been looking for a recipe to replicate a dish I had years ago in a fancy boxed lunch. This recipe does just that! WONDERFULY yummy.
Amy Katz says
That's fantastic! I'm so happy you enjoyed it.