Shaved Asparagus Salad With Ginger and Sesame Recipe (2024)

"Cut the asparagus at a long diagonal into very thin slices (not paper thin — about the width of a thinly sliced onion)."
How about an actual measurement? 1/4"? Thank you.

Easy and delicious. I skipped the peeling & it was fine - the way the asparagus are sliced the peel isn't noticeable.

Loved this. Mixed in some cooked soba noodles and served a poached egg on top for a great lunch.

Actual measurements here are not that useful since it depends on your asparagus, your knife, etc. Just as thin as you can reasonably make it

This is much more wonderful than you would guess from the ingredient list and way better than the shaved asparagus salads where you make long strips with a vegetable peeler. This has just the right amount of crunch and is gorgeous made with the purple sort, which loses its color when cooked. Great with Fuschia Dunlop's Midnight Noodles.

I always use a vegetable peeler whenever making an asparagus salad- it’s fast, there’s no need to peel it,and the ribbons soak up the dressing beautifully…..

2/13/23 - A big hit; three of us ate it all. Only had thin asparagus, didn't peel. Didn't have mint and by mistake used white rather than black sesame seeds. Next time, mix the salad a bit before eating so asparagus can marinate more. Served with Green Curry Salmon With Coconut Rice.

For two:Doubled the dressing, but added half the brown sugar and twice the ginger. Sautéed the pressed garlic in a little olive oil before adding. Added dash of cayenne, and a little more sesame oil. Cut the asparagus long ways, then chopped into 1/2 inch pieces. Ribboned 1/2 large cucumber, chopped and added. Used a large handful each of mint and cilantro, chopped.Add two packages of hot cooked ramen over the veggies, then sliced chicken. Soy sauce and pepper flakes too

Made as written. It looked good and had a nice crunchy texture but the flavor was horrible! The dressing was too vinegary and completely overpowered the asparagus. Raw asparagus doesn’t seem to have much flavor and it sat like a lump in my stomach. So glad I made a test batch before making the mistake of serving to guests.

Doubled the dressing and used half as a glaze for salmon (heated skillet at 425 for 20 minutes, seared off heat for 3, then roasted for 6), served over fried cauliflower rice. Delicious! Maybe more garnish and more garlic next time.

Used thin asparagus spears, not shaved, and about a teaspoon, not tablespoon, of brown sugar. Served on a bed of watercress. Delish.

I enjoyed this. I think it can stand less jalapeño and less ginger. I added some peeled English cucumber; which was delicious. Next time, I would have it with noodles or over coconut rice to make a fresh rice bowl.

I made this according to the recipe, and it was very refreshing on a warm evening. I didn't have time to shave the asparagus (my asparagus wasn't super thick, either) but it still tasted just fine.Next time, I'd like to add an avocado for some richness and serve with tofu over soba noodles. I think that would work well!

Delicious! I didn’t have any scallions so I substituted a cup of raw peas. Also I doubled the sauce. Will make again.

followed the comment above, added briefly chilled noodles (udon) and a medium cooked soft boiled egg--very runny but firm enough to hold together. really good!

Wonderful ! I got rave rave reviews - in addition to not peeling, my one suggestion is to add more mint than just for garnish.

Wonderful. I had a bounty of asparagus from the farmers market so I used the thin stalks and skipped the trimming. Also added some thinly sliced cucumber around the dish perimeter to soak up the dressing and add another component. Good make-ahead dish, too.

This is much more wonderful than you would guess from the ingredient list and way better than the shaved asparagus salads where you make long strips with a vegetable peeler. This has just the right amount of crunch and is gorgeous made with the purple sort, which loses its color when cooked. Great with Fuschia Dunlop's Midnight Noodles.

This is truly delicious. I did find the dressing slightly overpowered the asparagus flavor, although I'm making it again! I'm also going to make the same dressing to top leftover cooked stir fried vegetables.

Used purple asparagus (5/4/17) - was great, upped garlic and ginger