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Asparagus Salad with Emerald Glazed Walnuts

From: Martin Yan

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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
  • 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.


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