Asparagus Salad with Walnuts

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  • 5 cups water
  • 2 tablespoons kosher salt
  • 2 pounds fresh asparagus, rinsed and trimmed
  • 3/4 cup chopped, toasted walnuts
  • 1 tablespoon sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 4 green onions, finely chopped


Bring water and salt to a boil in a large pot. Add asparagus and boil for 3 minutes or until crisp-tender. Do not overcook.
Remove to a bowl of ice water, or run under cold water to prevent further cooking. Drain well. Place in a large bowl and set aside.
In a small, deep bowl, make the dressing by combining walnuts, oil, vinegar, soy sauce, sugar and green onions.  Pour dressing over asparagus and toss to coat.
Refrigerate until ready to serve.

Recipe from Central Market Shoreline - Culinary Resource Center
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