Asparagus Salad with Sesame Seeds 004

Asparagus Salad with Sesame Seeds (recipe adapted from “Big Bowl Noodles and Rice–Fresh Asian Cooking from the Renowned Restaurant” by Bruce Cost with Chef Matt McMillin)

Spring has arrived. Here is a great salad that uses fresh asparagus, which is now in season. It goes well with seafood dishes. I like to serve it with garlic shrimp. It would be tasty with shrimp in lobster sauce too.


  • 1 tablespoon sesame seeds
  • 12 ounces asparagus, cut into 2″ pieces
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil


In a dry frying pan over medium heat, toast the sesame seeds until golden brown. Transfer to a small bowl and cool.

Boil asparagus in salt water for about 3 minutes, until crisp tender. Drain in a colander and run cold water over to stop cooking. Dry with a kitchen towel; flour sack towels work great.

Whisk together the rice wine vinegar, fish sauce, sugar, mustard, peanut oil, and sesame oil. Toss salad with dressing. Sprinkle sesame seeds over asparagus just before serving.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider:

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