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.
Asparagus with Soy Asian Vinaigrette
-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)
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.