Sesame Asparagus Salad
Just in time for the springtime asparagus crop comes this refreshing side dish. "The sesame seeds give it a taste we all enjoy," confides Mrs. A. Squair of Salmon Arm British Columbia. "I often serve breadsticks with it for even more crunch."—Mrs. A. Squair, Salmon Arm, British Columbia
Total TimePrep/Total Time: 20 min.
- 1 pound fresh asparagus, cut into 1-inch pieces
- 1/4 cup water
- 8 cups torn romaine
- 1 green onion, chopped
- 2 tablespoons chopped pimientos
- 1/4 cup sesame seeds, toasted
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1/4 teaspoon pepper
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- In a saucepan, combine asparagus and water; bring to a boil. Reduce heat; cover and simmer for 4-8 minutes or until asparagus is crisp-tender. Drain. Place asparagus in a large bowl and chill. Just before serving, add romaine, onion and pimientos. In a small bowl, whisk sesame seeds, lemon juice, oil, pepper, basil and salt; pour over salad and toss.
Originally published as Sesame Asparagus Salad in Crafting Traditions March/April 1997