Quick Sesame Marinated Asparagus
Cold marinated asparagus in a sesame vinaigrette is fresh and flavorful and takes less than 30 minutes to make with a only a handful of ingredients. The Asian-inspired dressing complements the asparagus without overpowering it.
Servings: 4
Calories: 29kcal
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*
Notes
*If using raw sesame seeds instead of toasted, you can toast them yourself by heating them in a dry skillet for about 3 minutes over medium heat until golden brown. This will bring out their nutty flavor. Keep an eye on them and toss the pan frequently since they can burn easily.
Leftover asparagus can be covered and refrigerated for up to 3 days. However, it's best served the day it was prepared because it may become soggy.
Nutrition
Calories: 29kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
