Asparagus & Shallot Salad

Asparagus & Shallot Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.

  • 2 Pounds Asparagus (Trimmed)
  • 1 Large Shallot (Sliced)
  • 4 Teaspoons Soy Sauce
  • 1 Teaspoon Honey
  • 2 Teaspoons Sesame Oil
  • 3 Tablespoons Toasted Sesame Seeds
  1. Trim asparagus and cut into 1 1/2 inch pieces.
  2. Place asparagus and shallot slices in pot of salted boiling water so that asparagus is covered.
  3. Cook until tender.
  4. Remove immediately and place in cold water to stop cooking process.
  5. Remove from water and pat dry with paper towels.
  6. In a small-size bowl combine soy sauce, honey, sesame oil and toasted sesame seeds.
  7. Place asparagus and shallots in serving bowl. Pour soy sauce mixture over asparagus and shallots.
  8. Cover with plastic wrap and place in refrigerator for 1 hour.
  9. Remove from fridge when ready to serve.
  10. Serves 6
  11. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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