Asparagus Salad with Pickled Ginger Vinaigrette

Name: Asparagus Salad with Pickled Ginger Vinaigrette
Ingredients: 1½ pounds fresh asparagus; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 4 tablespoons olive oil; 2 tablespoons toasted sesame oil; 1 teaspoon chopped shallot; 2 tablespoons chopped pickled ginger; 3 tablespoons unseasoned rice wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Here’s another take on grilled asparagus, this one with some Asian-influenced flavors.

Ingredients

1 teaspoon chopped shallot
2 tablespoons chopped pickled ginger
3

Vegan

Method

Prepare a charcoal fire. In a small bowl, whisk together the shallot, pickled ginger, rice wine vinegar, sesame oil, and olive oil. Season to taste with salt and pepper. Brush the asparagus with some of the vinaigrette. Grill over hot coals until crisp-tender.

Serve warm or at room temperature, drizzled with the remaining vinaigrette.