Serve this crowd-pleasing and healthy asparagus salad on the side with your gameday feast. This can be made several days in advance, and travels well for picnics and potlucks if your last name falls under the category of “stuck bringing a salad,” as mine did when I was in elementary school. I was out of pickled ginger when I made this for the photograph, but will post an updated pic soon. If asparagus isn’t available or you prefer to buy it only locally and in season, fresh or frozen green beans make a great substitute. Enjoy!
Prep Time: 5 mins
Cook Time: 10 mins
Inactive: 30 minutes
- 1 bunch asparagus
- 1/4-1/2 cup Soy Vay Veri Veri Teriyaki Sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
- Blanch the asparagus.
- Bring a large pot of water to the boil.
- Prepare a large bowl of ice water.
- In the meantime, break off the woody ends of the asparagus, then line the spears up horizontally, cutting the bottoms to make a clean, even cut.
- Drop the asparagus into the boiling water and cook for 3-4 minutes, or until tender.
- When cooked, remove the asparagus to the bowl of ice water to stop the cooking process.
- When cooled, cut each asparagus spear into three equal pieces and place in a bowl.
- Combine the asparagus with the teriyaki sauce and pickled ginger, stirring to coat evenly.
- Marinate for at least 30 minutes, or even up to several days in advance.
- To serve, toast sesame seeds in a dry pan over low heat, and sprinkle over the top.