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