Asparagus Salad with Pine Nuts

16 04 2010
We are into asparagus season. I love it and am always looking for new ways to make it. I tried this recipe, and I thought the dressing had a nice little kick to it. This is very easy to make.

2 bunches asparagus

½ cup raw pine nuts

3 tbsp oil

3 cloves garlic, minced

¼ cup fresh orange juice

3 tbsp light soy sauce

2 tbsp Japanese rice vinegar

1 tbsp agave

1 tbsp dark sesame oil

1 tsp Asian chile sauce

2 tbsp chopped cilantro

Preheat the oven to 325 degrees. Snap the ends off the asparagus. Bring 4 quarts of water to a boil. Add the asparagus. When the asparagus turns a bright green and is slightly tender, drain and transfer to a bowl with ice water. Chill the asparagus. (Quickly plunging it in the cold water will help the asparagus retain its bright green color.)

Place the pine nuts on a cookie sheet and toast them in the oven until golden. Place the cooking oil and garlic in a small sauté pan. Combine the orange juice, soy sauce, vinegar, agave, sesame oil, and chile sauce. Place the sauté pan over medium heat, and when the garlic sizzles, add the orange juice mixture. Bring the mixture to a low boil, then immediately transfer it to a small bowl. Cool to room temperature then stir in the cilantro.

Place the asparagus and pine nuts in a large bowl. Stir the salad dressing and pour over the asparagus. Toss to coat evenly. Transfer the asparagus spears to plates or a serving platter. Serve.


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2 responses

4 09 2010
Lynne Bessette

Katherine,
This is an awesome website! I was looking for a side dish or appetizer to take to a party tomorrow and thought of you. (Zach always says how much he enjoys your food, when he visits Gaelen!) I think I’ll try the Chili Shrimp with Basil. Sounds yummy!
Thanks!

4 09 2010
Katherine Dignan

Thanks for the feedback. Yes you will love that Chili Shrimp with Basil. It is a perfect appetizer for a party. The guests will go crazy.

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