Asian asparagus salad
Nutrition per serving
| Calories | 534 kcal |
| Protein | 12.8 g |
| Carbs | 26.1 g |
| Fats | 45.6 g |
| Saturated Fat | 14.5 g |
| Monounsaturated Fat | 8.1 g |
| Polyunsaturated Fat | 8.2 g |
| Sugars | 10.6 g |
| Fiber | 6.4 g |
| Sodium | 1,179 mg |
Ingredients
| Asparagus | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Seeds, Sesame whole, dried | |
| Cashew Nuts | |
| Coconut Oil | |
| Sesame Oil | |
| Vinegar, Rice | |
| Soy Sauce |
1. Prepare small asparagus spears by washing and draining. Then remove woody ends. Roughly slice the spring onion.
2. Add sesame seeds, chopped cashew nuts into a hot pan and roast until lightly brown. Around 1-2 minutes and Stir to avoid burning.
3. Heat coconut oil in another pan using medium heat Add sliced spring onion and lightly brown the onion.
4. Add the asparagus and cook for 3 minutes while turning the asparagus occasionally. Cover the pan with a lid, lower the heat and cook for a further 3 - 5 minutes.
5. At the same time prepare the dressing by mixing together, soy sauce, rice vinegar and sesame oil in a small bowl.
6. Remove the pan from the heat when happy that the asparagus is lightly browned.
7. Transfer the asparagus to plate and add on top roasted sesame seeds and cashews and then mix thoroughly with the prepared dressing.