Toasted Sesame Marinated Asparagus Salad
Serves 4 to 6
1 large bunch Ontario asparagus (thicker stalks preferred)
3 tbsp Longo’s 100% Pure Canola Oil
2 tbsp rice vinegar
1 tbsp each soy sauce, toasted sesame oil and brown sugar
2 tsp grated fresh ginger
1 large clove garlic, grated
1/4 tsp each salt and pepper
2 tsp Longo’s Sesame Seeds
1 bunch large radishes, cut into matchsticks
- •Holding the woody ends of asparagus, use a vegetable peeler to shave asparagus spears into thin strips (discard woody ends).
- •Whisk canola oil with rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, salt and pepper; combine asparagus with dressing in a resealable bag and marinate for at least 1 hour or up to 8 hours.
- •Meanwhile, toast sesame seeds in small nonstick skillet set over medium-low heat for about 3 minutes, shaking pan often, until golden.
- •Drain asparagus, reserving marinade; arrange in small shallow serving bowl. Scatter radishes over top and drizzle with some of the marinade. Sprinkle with toasted sesame seeds to serve.
A dash of advice
- Protein 3g
- Fibre 3g
- Fat 15g
- Sugar 6g
- Carbs 9g
- Sodium 360mg