Black Garlic balsamic ·
Dairy Free ·
Ginger and Honey balsamic ·
Ginger Crush olive oil ·
Gluten Free ·
Salads ·
Sesame oil ·
Garlic & Ginger Asparagus Salad
Garlic & Ginger Asparagus Salad
20 minutes
Salads
Ingredients
- 2 tablespoons Fustini's Black Garlic balsamic
- 2 tablespoons Fustini's Ginger Crush olive oil
- 2 tablespoons brown sugar
- 1 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons Fustini's Sesame oil
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1 jalapeno pepper, ribs & seeds removed, finely diced
- 1 1/2 lbs medium asparagus
- 4 scallions, finely diced
- 1/4 cup chopped cilantro
- 1/4 cup mint
- 2 tablespoons sesame seeds
- Kosher salt to taste
- 3/4 cup sliced almonds
Directions
- In a mixing bowl, whisk together the vinegar, olive oil, brown sugar, soy sauce, lemon juice, sesame oil, ginger, garlic and jalapeno.
- Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about 1/8" thick), leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with dressing. Add scallions, cilantro, mint and sesame seeds. Toss to combine and adjust for salt.
- Refrigerate for at least 2 hours or overnight. When ready to serve, stir in almonds and adjust the taste with lime juice or vinegar. Serve cold or at room temperature.
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