Cold Asparagus Salad with Sesame Ginger Vinaigrette

Makes 6 servings

Experience the crisp vibrancy of spring with the Cold Asparagus Salad featuring a zesty Sesame Ginger Vinaigrette from Eat Alberta First. This refreshing dish is a symphony of textures and flavours, showcasing the delicate crunch of asparagus paired with an invigorating dressing that awakens your taste buds. A perfect ode to early spring, this salad is a delightful addition to your seasonal menu.

INGREDIENTS

1 Tablespoon sesame seeds 1 bunch Edgar Farms’ fresh asparagus 1–2 cloves garlic 2 teaspoons minced fresh ginger 2 Tablespoons rice vinegar or mirin 2 Tablespoons orange juice 2 Tablespoons organic canola oil 2 teaspoons sesame oil 2 teaspoons soy sauce ½ teaspoon sambal oelek

RECIPE

1. Pour the sesame seeds into a frying pan and cook over medium heat just until fragrant and golden. This will take only a minute or two. Watch them carefully as they can go from golden to burnt quickly. Remove from the pan and set aside to cool.
2. Bring a large pot of water to boil, add the asparagus, and cook on medium-high until it turns bright green and is tender-crisp, 3 to 5 minutes.
3. Drain the asparagus and then plunge the spears into a large bowl of ice and water. Leave it until it’s cool and then drain it. Dry it on paper towels and then arrange it on a serving platter and set aside.
4. Put the garlic, ginger, rice vinegar, orange juice, canola oil, sesame oil, soy sauce, and sambal oelek in a blender and blend until smooth.
5. Pour this dressing evenly over the asparagus and sprinkle with the reserved toasted sesame seeds.
6. Enjoy as a fantastic side with grilled meats or fish.

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Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.