This is asparagus with an Asian twist – sesame oil dressing with black sesame seeds sprinkled on top (as well as toasted sunflower seeds). You could certainly chop the asparagus into three for easier eating, but I’d keep them long and let everyone cut their own, plate-side.
Asparagus Salad With Roasted Garlic and Sesame Seeds
Black sesame seeds
Cook the asparagus (grill, roast, steam or sautee). I did a hybrid blanche (1 minute in a big pot of boiling water) and then sauteed it stove top style. (If they’re somewhat thick, I definitely recommend the blanche-first approach so the outside does not get over-cooked while the inside is still tough.) Slice the garlic into rounds (not too thin) and sautee with some olive oil. Toast the sunflower seeds. Assemble. Drizzle the dressing.
Rice wine vinegar
Salt and pepper
Go with about 3 parts oil to 1 part vinegar. Add a touch of honey just to take the edge off the vinegar.
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