Name: Early Summer Salad of Asparagus, Carrot and Mangetout
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: 100 g (3½ oz.) mangetout (snow peas); 1 bunch of young carrots; 1 bunch of asparagus; 100 g (3½ oz.) mizuna or rocket (arugula) leaves; 100 ml (scant ½ cup) sesame paste or tahini; 50 g (2 oz.) edamame beans (podded and frozen); squeeze of lemon juice; 10 g (⅓ oz.) mixed sesame seeds; 1 tbsp honey (preferably local); 2 tbsp light soy sauce

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This salad awaits the arrival of local asparagus, but when it comes into season it should almost be eaten daily. So here is a Japanese version which works very well as an accompaniment to robata dishes. All the vegetables are steamed separately for a few minutes, and it is very important to have a bowl of iced water to hand for instant cooling and to retain colour.