Spicy Asian Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g asparaus, reen
- 200 g cocktail tomatoes
- 3 tablespoon sesame seeds
- 5 tablespoon oil (sesame oil)
- 2 tablespoon balsamic vinegar, white
- 1 tablespoon soy sauce
- some coriander, crushed or ground
- some chilli flakes
- 2 tablespoon sugar
- salt
- some cumin
- some garlic powder
Print Recipe
Pin Recipe Instructions
- Clean the asparagus, cut off the woody ends and cut into approx. 1 cm. cut wide strips. Leave your heads whole.
- Heat 3 tablespoons of sesame oil in a pan and fry the asparagus in it. Add sugar, coriander, garlic powder, cumin and chilli flakes and cook the asparagus for approx. 8 minutes until al dente (add a little water if necessary so that nothing burns).
- In the meantime, wash the cocktail tomatoes, quarter them and prepare a marinade from the balsamic vinegar, the remaining sesame oil, soy sauce and salt.
- Lightly toast the 3 tablespoons of sesame seeds in a small pan.
- Let the asparagus cool a little and then mix with the tomatoes, sesame seeds and the marinade.
- This salad tastes lukewarm with fried fish or meat.
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