Best Asparagus With Sesame Oil Vinaigrette Recipes

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ASIAN ASPARAGUS SALAD



Asian Asparagus Salad image

A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again. -Linda Hutton, Hayden, Idaho

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 pound asparagus, cut into 2-inch pieces
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons sugar
1 teaspoon sesame seeds, toasted
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground cumin

Steps:

  • In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.

Nutrition Facts :

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE



Chilled Asparagus with Sesame Vinaigrette image

Asparagus with an Asian influence. This makes a delicious cold or room temperature side dish that pairs well with Oriental main dishes or any type of grilled meat.Easy to make and it can be prepared in advance. Originally from a local paper.

Provided by Leslie in Texas

Categories     Vegetable

Time 19m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs asparagus, trimmed
8 teaspoons sesame oil
4 teaspoons rice vinegar
4 teaspoons soy sauce
1 teaspoon sugar
toasted sesame seeds

Steps:

  • Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
  • Drain; rinse with cold water and drain well.
  • Pat dry with paper towels.
  • Arrange on a platter.
  • Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
  • (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

Nutrition Facts : Calories 68.6, Fat 4.8, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 5.4, Fiber 2.3, Sugar 2, Protein 3

GINGER SESAME ASPARAGUS



Ginger Sesame Asparagus image

Make and share this Ginger Sesame Asparagus recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

8 ounces thin asparagus, sliced on the diagonal into 2 inch pieces
2 tablespoons hoisin sauce
1 1/2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon peanut oil
1 teaspoon sesame seeds
2 teaspoons minced fresh peeled ginger
1 garlic clove, minced
1/2 teaspoon coarse salt

Steps:

  • Bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
  • Remove and rinse asparagus in cold water, drain well on paper towels.
  • In a small bowl whisk together hoisin, rice wine and sesame oil.
  • Heat peanut oil in a large skillet.
  • Add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
  • Add ginger and garlic and cook 1 minute.
  • Add hoisin mixture, asparagus and salt.
  • Stir often until asparagus is coated and heated through, 1 minute.

ASPARAGUS SPEARS WITH SESAME



Asparagus Spears with Sesame image

Provided by Alex Guarnaschelli

Time 1h30m

Yield 6 to 8 small servings

Number Of Ingredients 7

3 tablespoons sesame oil
2 tablespoons white wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
Kosher salt
1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces
4 tablespoons sesame seeds

Steps:

  • Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
  • Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
  • Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
  • Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE



Chilled Asparagus with Sesame Vinaigrette image

Categories     Vegetable     Side     Picnic     Vegetarian     Asparagus     Spring     Summer     Healthy     Vegan     Sesame     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 6

2 pounds asparagus, trimmed
2 tablespoons plus 2 teaspoons oriental sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
Sesame seeds, toasted

Steps:

  • Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.

ASPARAGUS WITH CHINESE VINAIGRETTE



Asparagus With Chinese Vinaigrette image

Provided by Marian Burros

Categories     appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

16 asparagus spears
1 teaspoon sesame oil
1/2 teaspoon canola oil
1/2 teaspoon reduced-sodium soy sauce
1 teaspoon rice vinegar

Steps:

  • Wash asparagus and break off tough part of stem. Steam about 5 minutes, until tender but still firm.
  • In serving dish, whisk sesame oil, canola oil, soy sauce and vinegar.
  • When asparagus is cooked, drain and stir into dressing.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 41 milligrams, Sugar 1 gram, TransFat 0 grams

COLD ASPARAGUS WITH SESAME GINGER VINAIGRETTE



Cold Asparagus With Sesame Ginger Vinaigrette image

Make and share this Cold Asparagus With Sesame Ginger Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, trimmed
1 tablespoon toasted sesame seeds
1 small garlic clove
1 teaspoon grated fresh ginger
2 tablespoons rice vinegar
2 tablespoons orange juice
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 teaspoon sugar
1/4 teaspoon red chili pepper flakes
1/4 teaspoon sesame oil

Steps:

  • Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until tender-crisp, about 5 minutes.
  • Immerse asparagus in ice water to stop the cooking.
  • Pat dry and arrange on a platter. Chill.
  • Just before serving, mix together the dressing ingredients and pour evenly over the asparagus. Serve on a platter.

ROASTED ASPARAGUS WITH A SESAME VINAIGRETTE



Roasted Asparagus with a Sesame Vinaigrette image

I learned to roast my asparagus from Nina Simonds, the expert on health giving Asian foods, and after trying it the first time, I've never turned back. I buy a full 1/2 pound and extract about four spears before roasting, to save for a stir-fry. Leftovers make a wonderful BLA (see below) or just a salad.

Number Of Ingredients 8

1/2 pound asparagus
1/2 teaspoon toasted sesame oil
1/2 teaspoon olive oil
Pinch of salt
1 scant tablespoon soy sauce
2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
3/4 teaspoon sugar

Steps:

  • Trim the tough ends off the asparagus. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over. Salt lightly. Roll the spears over to coat all sides. Put the pan in a preheated 475° oven, and roast the asparagus for 12 minutes. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
  • If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusetts-in the Connecticut River Valley, where asparagus is grown-call a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise. It's delicious.

SESAME ASPARAGUS VINAIGRETTE



Sesame Asparagus Vinaigrette image

Provided by Ming Tsai

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 bunch asparagus, blanched and refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds

Steps:

  • Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

ASPARAGUS SALAD, JAPANESE-STYLE



Asparagus Salad, Japanese-Style image

Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.

Provided by Mark Bittman

Categories     salads and dressings, appetizer, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds asparagus, not too skinny
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 teaspoons rice vinegar, or to taste
Salt and pepper to taste

Steps:

  • Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  • Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
  • Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 477 milligrams, Sugar 4 grams

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME



Shaved Asparagus Salad With Ginger and Sesame image

Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad - easier than you'd think, and safer than using a mandoline. It's very refreshing and bright tasting.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons rice vinegar
1 tablespoon grated ginger
1 teaspoon minced garlic
1 tablespoon light brown sugar
1 jalapeño pepper, seeds removed and finely diced (optional)
2 teaspoons toasted sesame oil
Salt and pepper
1 1/2 pounds fat asparagus
Salt and pepper
1/2 cup slivered scallions
Squeeze of lime juice, to taste
Mint leaves, for garnish
Cilantro sprigs, for garnish
1 tablespoon toasted sesame seeds
1 tablespoon black sesame seeds

Steps:

  • Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
  • Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
  • Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
  • Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 4 grams

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