Asparagus Salad with Emerald Glazed Walnuts

From: Martin Yan

Current Rating: rating pending

Ingredients

1-¼ pounds asparagus
1 teaspoon cooking oil
¾ teaspoon salt

Dressing

3 tablespoons rice vinegar
2 tablespoons plum sauce
1-½ tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
¾ teaspoon mustard powder

⅔ cup Emerald Original Glazed Walnuts

Directions

Trim asparagus; cut spears diagonally into 1-½ inch pieces. In a pan, heat 2 inches of water to boiling. Add oil, salt, and asparagus; cook until tender-crisp, 1 to 2 minutes. Drain, rinse with cold water, and drain again. Pat dry with paper towels. Chill until ready to serve

Combine dressing ingredients in a bowl

Just before serving, pour dressing over asparagus and toss lightly to mix. Place on a serving plate and sprinkle with Emerald Glazed Walnuts.