Author Notes
Served here on soba noodles, this vegan asparagus salad is bursting with Asian flavours, proteins and iron.
Asparagus and peanuts are an unusual combination yet they work together perfectly. —The Flexitarian
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Ingredients
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8 ounces
asparagus
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3.5 ounces
soba noodles
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4 tablespoons
olive oil or sunflower oil
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4 tablespoons
lemon juice
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2 tablespoons
light soy sauce
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1
garlic clove (crushed)
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1 teaspoon
sesame oil
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2 teaspoons
brown sugar
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2 tablespoons
fresh mint leaves (finely chopped)
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1.75 ounces
roasted peanuts chopped coarsely
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salt & pepper
Directions
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Heat some salted water in 2 separate pans.
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In a separate bowl, make the dressing by mixing together oils, lemon juice, soy sauce, garlic, sugar and mint.
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Chop peanuts and reserve on the side.
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When water is boiling, cook asparagus for 3 mins in one of the pan and soba noodles (also for 3-4 mins) in the other pan.
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Drain asparagus when cooked. Drain soba noodles separately and rinse them under cold water so they do not stick together.
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Serve on two plates sharing soba noodles and asparagus evenly.
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Add dressing on top followed by a generous sprinkle of peanuts.
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