Asparagus with Soy Asian Vinaigrette Recipe

Asparagus with Soy Asian Vinaigrette Recipe
 Asparagus with Soy Asian Vinaigrette

Asparagus with Soy Asian Vinaigrette

Asparagus with Soy Asian Vinaigrette

 Spring asparagus melds with a little Asian flair in this recipe to create a healthy and delcious side dish.

Traditionally, I've always used chives in this recipe, but I've substituted them with onion grass, simply because I have a ton of it freely growing in my back yard. While the flavor is a bit different, both work equally well. So if you don’t have a ton of onion grass near where you live, or if you aren’t sure of the soil quality, then swap out the wild onions with some store bought or garden grown chives.

Ingredients

 Asparagus with Soy Asian Vinaigrette

(Serves 4)

-2 Tbsp. soy sauce
-3 tsp. toasted sesame oil
-4 tsp. Dijon mustard
-1 Tbsp. white wine vinegar
-1 garlic clove, minced
-2 Tbsp. wild spring onions (onion grass), minced
-3 Tbsp. sesame seeds, toasted
-2 lb. asparagus (40-45 medium-sized stalks)
 

Directions

 In a small bowl, whisk together first 5 ingredients. Steam asparagus until tender, 5-7 minutes. Toss with vinaigrette. Sprinkle sesame seeds and chives on top. Serve.

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.