This simple salad is perfect as a side dish to accompany a meal. Fresh spring mint and young asparagus tossed with a light chili soy infused vinaigrette…perfect for springtime!
Ingredients
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[0] => Array
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[62609f4e-c4d6-dd24-9128-7ab1020ac1bb] => Array
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[title] => asparagus, fresh
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[measure] => pound
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[title] => sea salt
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[quantity] => 3.00
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[title_custom] => sea salt
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[015d3ab5-db55-a3e4-d11e-7c453de4369c] => Array
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[title] => vinegar, rice, 100 grain
[ingredientid] => 34607
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[measure] => cup
[title_custom] => rice vinegar
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[title] => spice, ginger root, fresh
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[d8ce8063-b271-0294-7d52-688fb452aa98] => Array
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[title] => sauce, soy, light
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => light soy sauce
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[aa4f274e-1700-1d54-39e5-e49774a8bc40] => Array
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[title] => spice, chili pepper, red, dried, ground
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[title_custom] => dried red chili flakes
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[078a2f67-e8b0-33c4-599e-b4cf86a9c45b] => Array
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[title] => herb, peppermint, fresh, leaves
[ingredientid] => 17993
[ingredientuuid] => 078a2f67-e8b0-33c4-599e-b4cf86a9c45b
[quantity] => 0.50
[measure] => cup
[title_custom] => mint leaves,
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[method] => finely shredded
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[1228fe86-fe20-f964-e1e1-f2f12c091c7e] => Array
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[title] => seeds, sesame, tstd
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)
-
1 1/2 pound asparagus
-
1/2 cup white sugar
-
3 teaspoons sea salt
-
1 cup rice vinegar
-
1 tsp ginger minced
-
1 tbsp light soy sauce
-
1/2 tsp dried red chili flakes
-
1/2 cup mint leaves, finely shredded
-
Toasted sesame seeds
Recipe Method
1. Wash
asparagus and remove any tough ends. Finely slice on the diagonal and place into a mixing bowl. Add
sugar and
salt and mix well;
set aside for 2 hours.
2. Combine rice vinegar and remaining sugar in a small saucepan and stir over low heat until sugar dissolves.
3. Simmer uncovered, without stirring for about 10 minutes or until reduced by one third or until slightly syrupy. This should be about 3/4 cups. Stir in ginger, soy sauce and chili flakes. Set aside to cool.
4. Add the cooled syrup and the mint to the asparagus and transfer to a serving bowl.
5. Garnish with toasted sesame seeds.
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