ASPARAGUS SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- If using beans, top, tail and cut diagonally into even lengths. Snap the tough ends off the asparagus and discard.
- Cut into long diagonal slices. Blanch vegetables in boiling water 1 to 2 minutes, until tender but still crisp.
- Drain, place in a bowl and cover immediately with stock. Leave to cool in the stock.
- Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly gold brown. Cool on a plate.
- Crush in blender or mortar and pestle. Mix in remaining ingredients.
- Drain vegetables well and, just before serving, pour dressing over.
INGREDIENTS
- 2 bunches fresh green asparagus
- 375 ml strained, cold Chicken Stock
- 2 tablespoons sesame seeds
- 1 teaspoon sugar
- 1 ½ tablespoons light soy sauce
- 3 teaspoons white wine vinegar
- 1 ½ tablespoons water
8 comments for “Asparagus Salad”
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