Tuesday, May 12, 2009
I stocked up on Oregon asparagus at the farmers market again this week. It’s amazingly juicy and sweet right now and definitely the best I’ve ever had. I love it in different salads, like this one with orange and sesame. I can’t remember what inspired it anymore, but this particular salad has been one of my most popular ever since I came up with it years ago.
2 teaspoons honey
2 teaspoons soy sauce
¼ teaspoon dark sesame oil
1 clove garlic, grated
½ teaspoon grated ginger
¾ pound asparagus, trimmed of woody ends, cut on a bias into 1 ½-inch pieces, and blanched
Suprêmes from 1 orange
1 teaspoon toasted sesame seeds
Whisk together the honey, soy sauce, sesame oil, garlic, and ginger in a small bowl. Toss together the asparagus, suprêmes along with their juices, sesame seeds, and dressing in a large bowl. Transfer to a serving bowl and serve immediately.
Serves 4 as a side dish. This healthy salad is especially delicious with stir-fried shrimp or grilled salmon fillets.