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


  1. 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.
  2. 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.

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