Asparagus and Cherry Tomato Sesame Salad
This visually striking salad combines the tastes of spring and summer with a sprinkle of toasted sesame seeds and an Asian-inspired vinaigrette. It makes a delightful starter salad or a side dish to accompany grilled meats and fish.
Ingredients
The Vinaigrette
- 1 oz sesame oil
- 2 oz avocado oil
- 1 oz rice vinegar
- 3/4 tsp shoyu*
- fresh ground black pepper to taste
The Salad
- 2 lbs asparagus
- 1 pt. cherry tomatoes halved
- 2 tbsp chives/green onions/shallots finely chopped
- 1 tbsp sesame seeds toasted
- salt & pepper to taste
Instructions
- Thoroughly wash the asparagus and break off the woody ends.
- Cut the asparagus in 2" chunks and put a pot of well-salted water to boil. The water should taste like the sea.
- While we wait for the water to boil, make the vinaigrette by combining all of the ingredients in a jar and giving it a good shake.
- Toast the sesame seeds over medium low heat until they turn golden, stirring them around frequently.
- When the water comes to a boil, add the asparagus. Cook for 3-5 minutes, or until the asparagus turn bright green. They should still have a bit of bite.
- While the asparagus are blanching, prepare an ice water bath. This will halt the cooking when the asparagus are ready.
- When the asparagus are ready, drain them or scoop them out with a slotted spoon into the ice water bath. After removing the ice, drain the cooled asparagus and wrap them up in a clean kitchen towel to dry.
- In a large mixing bowl, toss all of the ingredients together. Taste and make any seasoning adjustments if needed.
Notes
- Grape tomatoes can be used instead of cherry tomatoes.
- This salad can be made in advance and tastes better the next day.
