Fustini's Oils and Vinegars
Asian Asparagus Salad

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Asian Asparagus Salad


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Asian Asparagus Salad

Prep Time20 min Total Time20 min Servings6 Gluten Free Dairy Free


  • 2 tablespoons Fustini's Ginger and Honey 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


The raw asparagus in this recipe gives a vibrant and delicious crunch. Adapted from onceuponachef.com


Step 1. 

In a mixing bowl, whisk together the vinegar, olive oil, brown sugar, soy sauce, lemon juice, sesame oil, ginger, garlic and jalapeno.

Step 2. 

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.

Step 3. 

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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