Crunchy Asparagus Salad

By March 26, 2015 May 1st, 2018 Dairy Free, Gluten Free, greens, Paleo, Recipes, Salads, Seasonal, Vegan, Vegetables

Spring the perfect time to eat this Crunch Asparagus Salad. The simple Asian Dressing is tossed with lightly steamed asparagus, arugula and pea sprouts. It makes your body feel so good!Asparagus salad 2Every year I look forward to asparagus arriving in the market.   It starts in the supermarkets and then the farmers market. As far as I am concerned there is no greater treat in the spring than local asparagus.

Asparagus has been used as a medicinal vegetable for 2500 years. It’s packed with antioxidant and anti-inflammatory properties that help your heart, digestion, bones and cells.

It contains chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That’s good news, it helps keep our blood sugar balanced.
 When buying asparagus choose smooth glossy spears with tightly closed tips. The bottom ends should look freshly cut.  Eat your asparagus right away, the fresher the better.  If you have to store them, stand the spears upright in an inch of water in the refrigerator.

pea sprout

I included pea sprouts but if you can’t get them it is good without.  Pea sprouts contain many of the nutrients that can help reduce inflammation as well as great antioxidant support. 

Asparagus and sprouts are both highly alkaline.  They are non-starchy vegetables so eat as much as you want.

Crunchy Asparagus Salad

Paleo, Vegan, Grain Free, Dairy Free, Nut Free             PRINT RECIPE

4 servings

1 Tb wheat-free tamari or soy sauce
1 tsp toasted sesame oil
1 tsp apple cider vinegar or rice vinegar
1 lb thin asparagus trimmed
1 cup sweet pea sprouts (optional)
2 cups arugula or baby lettuce

Garnish (optional)
Toasted sesame seeds
Pinch of togarashi or cayenne

  • In a medium bowl big enough to hold the asparagus, whisk together the tamari, sesame oil and vinegar.
  • Fill a medium bowl with water and ice.
  • Steam the asparagus for 2-4 minutes until crisp-tender
  • Transfer to the ice bath to cool
  • Drain and pat dry with a kitchen towel
  • Cut the asparagus into 2” lengths
  • Add the asparagus to the soy dressing.
  • Toss to coat.
  • Add the pea sprouts and arugula, toss again.
  • Serve garnished with sesame seeds and togarashi (optional)

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