Asparagus Salad with Toasted Walnuts


Asparagus Salad with Toasted Walnuts

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Servings and Ingredients

Serves 6
1 ¼ lbs. fresh asparagus
⅔ c. Hy-Vee walnut pieces
1 packet(s) Hy-Vee lettuce
3 tbsp. rice vinegar
2 tbsp. plum sauce
1 ½ tbsp. La Choy lite soy sauce
1 tbsp. sesame oil
1 tbsp. Hy-Vee honey
¾ tsp. dry mustard powder


  1. Snap tough ends off asparagus spears and discard. Cut spears diagonally into 1-1/2-inch pieces.
  2. Bring 2 inches of water to boiling in a pan. Add asparagus and cook until tender-crisp, 1 to 2 minutes.
  3. Drain, rinse with cold water and drain again. Pat dry and chill until ready to use.
  4. Preheat oven to 350 degrees.
  5. Place walnut pieces in a shallow baking pan and toast for 5 to 7 minutes until lightly browned and fragrant. Cool.
  6. To make dressing, whisk together rice vinegar, plum sauce, soy sauce, sesame oil, honey and dry mustard in a small bowl.
  7. Place lettuce in a large bowl. Toss asparagus with dressing and toss with lettuce. Sprinkle with toasted walnuts.