Recipe: Beekman 1802 Spring Picnic Asparagus Salad
from Time Out New York
Recipe serves four
4 cups water
1/2 pound each green asparagus and white asparagus (remove woody portions from base of stalk and discard, then cut remaining stalk diagonally into half-inch pieces)
2 tablespoons low-salt soy sauce
2 tablespoons sesame oil
1 teaspoon honey
2 garlic cloves, chopped fine
1/4 cup sesame seeds, toasted
1 teaspoon hot pepper flakes
- Bring 4 cups water to boil in saucepan. Drop in the pound of asparagus to blanch. Boil one minute. Drain. Rinse with cold water and then pat dry with a paper towel.
- Mix next six ingredients in a bowl. Pour over the asparagus.
Note: The dressing may be kept in a covered jar in the refrigerator for about a week.