Raw Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette
 Inspired by The New York Times This Asian-style raw asparagus salad is crisp, vibrant, and full of bold flavor—an easy way to add something fresh and unexpected to the table. Ingredients 2 tablespoons rice wine vinegar 2 tablespoons vegetable oil 2 tablespoons light or dark brown sugar 1 tablespoon soy sauce 1 tablespoon fresh lime juice, from 1 lime 2 teaspoons sesame oil 1 tablespoon grated fresh ginger (see note) 1 clove garlic, minced 1 jalapeño pepper, ribs and seeds removed, finely diced (see note) 1½ pounds medium asparagus 4 scallions, finely sliced (about ½ cup) ¼ cup fresh chopped cilantro ¼ cup fresh chopped mint 2 tablespoons sesame seeds Salt, to taste ¾ cup sliced almonds 2 tablespoons rice wine vinegar 2 tablespoons vegetable oil 2 tablespoons light or dark brown sugar 1 tablespoon soy sauce 1 tablespoon fresh lime juice, from 1 lime 2 teaspoons sesame oil 1 tablespoon grated fresh ginger (see note) 1 clove garlic, minced 1 jalapeño pepper, ribs and seeds removed, finely diced (see note) 1½ pounds medium asparagus 4 scallions, finely sliced (about ½ cup) ¼ cup fresh chopped cilantro ¼ cup fresh chopped mint 2 tablespoons sesame seeds Salt, to taste ¾ cup sliced almonds Instructions In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño. Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about ⅛-in thick), leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning (you will likely need to add more lime or rice vinegar, as the flavors mellow). Transfer the salad to a serving bowl and serve cold or room temperature. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: When handling jalapeño peppers, be sure to keep your hands away from your eyes and wash your hands immediately afterwards so the juices don’t irritate your skin. In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño. Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about ⅛-in thick), leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning (you will likely need to add more lime or rice vinegar, as the flavors mellow). Transfer the salad to a serving bowl and serve cold or room temperature. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: When handling jalapeño peppers, be sure to keep your hands away from your eyes and wash your hands immediately afterwards so the juices don’t irritate your skin. Nutrition Information Powered by Per serving (6 servings) Calories: 182 Fat: 14 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 6 g Fiber: 5 g Protein: 6 g Sodium: 153 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 182 Fat: 14 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 6 g Fiber: 5 g Protein: 6 g Sodium: 153 mg Cholesterol: 0 mg