PREP: 10 minutes active, 1 to 2 hours inactive | COOK: 1 minute | YIELD: 5 x 1-cup servings
Asparagus is one of my absolute favorite veggies. It’s crisp, satisfying and pairs well with just about anything. In this case, we’ve spiced it up with wasabi paste and red pepper flakes, dressed it with sesame seeds and balanced it all out with a dash of sweetness. Perfect? You’d better believe it!
2 lbs (908 g) asparagus, cut into 2-to 3-inch pieces, stalk ends trimmed
½ tsp (2.5 ml) prepared wasabi paste
½ tsp (2.5 ml) Dijon mustard, or to taste
1 Tbsp (15 ml) rice vinegar
½ tsp (2.5 ml) honey, brown rice syrup or yacon syrup
2 tsp (10 ml) sesame oil
Pinch sea salt
Pinch red pepper flakes
1 tsp (5 ml) sesame seeds
Prepare a large bowl of ice water.
Steam asparagus until tender-crisp, about 1 minute. Transfer asparagus to bowl of ice water to stop cooking. Drain.
In a large bowl, whisk together wasabi paste, Dijon mustard, rice vinegar, honey or syrup, sesame oil, sea salt and red pepper flakes. Add asparagus and sesame seeds and toss to coat. Refrigerate until chilled, about 1 to 2 hours. Can be made a day ahead.
NUTRITIONAL VALUE PER SERVING:
Calories: 60 | Calories from Fat: 21| Protein: 4 g | Carbs: 8 g | Total Fat: 2 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 40 mg | Cholesterol: 0 mg
