Asian Asparagus Salad
This salad is perfectly suited for a dinner party! The ginger sesame dressing can be used as a marinade for chicken or beef, and even as a dipping sauce for sushi and sashimi. Feel free to substitute cashews if there is a peanut allergy in the group.
Ingredients
-
2½
cup
(200 g)
green beans
-
2
cups
(110 g)
asparagus, trimmed
-
1
cup
(150 g)
broad beans
-
2
Tablespoons
sesame oil
-
1
Tablespoon
fresh ginger root
-
1
garlic
clove, peeled
-
1
Tablespoon
sesame seeds
-
2
Tablespoons
low-sodium soy sauce
-
1
Tablespoon
roasted peanuts
-
1
bunch
(5 g)
stemmed and chopped cilantro
Directions
- Steam asparagus, green beans, and broad beans together for 6 minutes, or until tender.
- While vegetables are steaming, Heat the sesame oil in a small sauté pan over medium heat, add the ginger, garlic and sesame seeds and toast until fragrant. 2 to 3 minutes.
- Allow the toasted mixture to cool slightly. Transfer to the container and add soy sauce and peanuts.
- Select Variable 1, start the machine, and slowly increase to its highest speed. Blend for 30 seconds.
- Toss steamed vegetables with dressing and chopped cilantro.
- Garnish with additional chopped peanuts and sesame seeds.
Ingredients
-
2½
cup
(200 g)
green beans
-
2
cups
(110 g)
asparagus, trimmed
-
1
cup
(150 g)
broad beans
-
2
Tablespoons
sesame oil
-
1
Tablespoon
fresh ginger root
-
1
garlic
clove, peeled
-
1
Tablespoon
sesame seeds
-
2
Tablespoons
low-sodium soy sauce
-
1
Tablespoon
roasted peanuts
-
1
bunch
(5 g)
stemmed and chopped cilantro
Directions
- Steam asparagus, green beans, and broad beans together for 6 minutes, or until tender.
- While vegetables are steaming, Heat the sesame oil in a small sauté pan over medium heat, add the ginger, garlic and sesame seeds and toast until fragrant. 2 to 3 minutes..
- Allow the toasted mixture to cool slightly. Transfer to the blending cup and add soy sauce and peanuts. Secure the blade base.
- Select Variable 1, start the machine, and slowly increase to its highest speed. Blend for 30 seconds.
- Toss steamed vegetables with dressing and chopped cilantro.
- Garnish with additional chopped peanuts and sesame seeds.
Ingredients
-
2½
cup
(200 g)
green beans
-
2
cups
(110 g)
asparagus, trimmed
-
1
cup
(150 g)
broad beans
-
2
Tablespoons
sesame oil
-
1
Tablespoon
fresh ginger root
-
1
garlic
clove, peeled
-
1
Tablespoon
sesame seeds
-
2
Tablespoons
low-sodium soy sauce
-
1
Tablespoon
roasted peanuts
-
1
bunch
(5 g)
stemmed and chopped cilantro
Directions
- Steam asparagus, green beans, and broad beans together for 6 minutes, or until tender.
- While vegetables are steaming, Heat the sesame oil in a small sauté pan over medium heat, add the ginger, garlic and sesame seeds and toast until fragrant. 2 to 3 minutes.
- Allow the toasted mixture to cool slightly. Transfer to the blending bowl and add soy sauce and peanuts. Secure the blade base.
- Select Variable 1, start the machine, and slowly increase to its highest speed. Blend for 30 seconds.
- Toss steamed vegetables with dressing and chopped cilantro.
- Garnish with additional chopped peanuts and sesame seeds.
