Asparagus Salad with Pickled Ginger
Submitted by luck1
Chilled asparagus salad with pickled red ginger, sesame oil, and soy dressing. A crisp, refreshing Japanese-inspired side dish that takes just 20 minutes to prepare.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minThis is the kind of side dish that makes you wonder why you don’t eat asparagus cold more often.
Barely steamed spears get sliced on the bias and tossed with slivers of pickled red ginger and a light dressing of sesame oil, soy sauce, and ginger juice.
Every bite is bright, clean, and a little peppery from the pickled ginger.
Serve it at room temperature for the fullest flavor, or chill it for a refreshing contrast alongside grilled fish or teriyaki chicken.
Chef Tips
- Steam the asparagus just until the color intensifies to bright green; if it turns olive, it’s overdone
- Slice on the bias (at an angle) for a more elegant presentation and more surface area to soak up the dressing
- Let the dressing sit on the salad for at least 10 minutes before serving so the flavors penetrate the asparagus
Ingredients
Directions
Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive.
Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers.
About ten minutes before serving, slice spears on the bias into 2” segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature.
This salad can also be served while asparagus is still warm, or it can be chilled.
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