Prep 10 mins
Cook 5 mins
This salad has a distinct Asian influence and is always popular.
- 2 bunches fresh green asparagus or 500 g green beans
- 375 ml cold chicken stock
- 2 tablespoons sesame seeds
- 1 teaspoon sugar
- 1 1⁄2 tablespoons light soy sauce
- 3 teaspoons white wine vinegar
- 1 1⁄2 teaspoons water
- If using beans, top, tail and cut diagonally into even lengths.
- Snap the tough ends off the asparagus and discard.
- Cut into long diagonal slices.
- Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp.
- Drain, place in a bowl and cover immediately with stock.
- Leave to cool in the stock.
- Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown.
- Cool on a plate then crush in a blender or mortar and pestle.
- Mix in remaining ingredients.
- Drain vegetables well and, just before serving, pour over dressing.
We really, really liked this. The sesane seeds imparted an almost peanuty flavour that was unusual and delicious. Served with stuffed chicken breasts and potato puffs. Thanks for posting it.
I'm pretty sure this was the worst thing I've ever put in my mouth. I thought with all the great reviews, I'd be along with the concensus, I have made several Asian vegetable dishes & reviewed most very highly. The ground up sesame seed consistency was unappealing both visually & taste. So, I won't be making this one again, but I can say I tried it. <br/>I was able to savage the dish by rinsing the beans off, placing them in the crock pot with some ham, beans, onions & potatoes. Fortunately, it wasn't a total loss. Thanks for sharing.
This was great--light, easy, and delicious. I love that there's no oil in it. Thank you Terese.