Wednesday, April 15, 2015

Spring Asparagus Salad

· 1 tablespoon rice vinegar
· 1 teaspoon red wine vinegar
· 1 teaspoon soy sauce
· 1 teaspoon white sugar
· 1 teaspoon Dijon mustard
· 2 tablespoons olive oil
· 2 pounds fresh asparagus, trimmed
· 1 tablespoon sesame seeds
· ¼ cup slivered almonds, roasted

1. Preheat oven to 375 degrees.
2. Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar and mustard in a medium bowl. Drizzle in the olive oil while whisking. Set aside.
3. Place asparagus in a single layer on a large baking sheet sprayed with cooking oil. Bake for 12 to 15 minutes.
4. Place roasted asparagus in a large bowl and drizzle with dressing. Toss until evenly coated. Sprinkle with sesame seeds and almonds to serve.

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