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.
Course Appetizer, Side Dish
Cuisine Asian, Fusion
Special diet gluten-free, nut-free, soy-free, vegan
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.
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.
Top with sesame seeds before serving.
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.