Spring has sprung and my mother’s little batch of asparagus is producing a few stalks a day. With the abundance of asparagus, I got creative and found a new recipe to keep life exciting. I hope you enjoy this recipe I stumbled across in the Travel Issue of Food & Wine magazine,
Actual image of my mom’s asparagus. FYI – it took 20+ minutes to instruct her on how to take and send me this photo. : )
- 1 Tbsp. soy sauce
- 1 tsp. toasted sesame oil
- 1 tsp. distilled white vinegar
- 1 bunch of thin asparagus (about 1 lb.), trimmed
- One 4-oz. piece of daikon radish, peeled & thinly sliced (1cup)
- Kosher salt & pepper
- Toasted sesame seeds & togarashi, for sprinkling
How To Whip It Together:
- In a large bowl, whisk soy sauce with sesame oil & vinegar.
- Fill a medium bowl with ice water. In a steamer basket set in a large saucepan of simmering water, steam asparagus until crisp-tender (about 2-3 minutes). Transfer to ice bath to cool. Drain and pat dry, then chop the asparagus into 2 inch lengths. Add asparagus & daikon to the soy sauce dressing, season with salt & pepper and toss to coat. Once plated, sprinkle with sesame seeds and togarashi.
On the diabetes front, this salad is pretty healthy, but should you need to keep an eye on your sodium intake, consider using low sodium soy sauce or Bragg Liquid Amino.