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 1.25 pounds)
- 2 tablespoon rice vinegar
- ¼ teaspoon sesame oil
- 1 teaspoon toasted sesame seeds (see notes)
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 tablespoon rice vinegar, ¼ teaspoon sesame oil
- Top with sesame seeds before serving.1 teaspoon toasted sesame seeds
Notes
Toasted sesame seeds: 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.
Storing: 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
