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My Sister’s Asparagus Salad
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Description
This crunchy cold version of asparagus is one of my favorite summer salads. My sister, Diane, made this for a Labor Day picnic and shared the recipe.
Ingredients
- 2 pounds Asparagus, Rinsed And Tough Ends Trimmed Off
- ¼ cups Soy Sauce
- ½ teaspoons Brown Sugar
- ½ teaspoons Rice Wine Vinegar
- 2 teaspoons Toasted Sesame Oil
- ¼ teaspoons Salt, Or To Taste
Preparation
Cut asparagus diagonally into 1-1/2-inch lengths. Bring a large saucepan filled halfway full of water to a boil. Place asparagus in boiling water and cook for 2 minutes. (You want to keep the asparagus bright green and slightly crisp.) With a slotted spoon or kitchen spider, place the asparagus directly into a bowl of ice water to stop the cooking process.
Whisk soy sauce, sugar, vinegar, salt, and oil in large bowl. Add asparagus and toss. Chill well before serving.
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