Active Time
Total Time
20 MIN
Serves : 4

Chef Kuniko Yagi combines asparagus and daikon in a fast salad dressed very simply with sesame oil, soy sauce and vinegar. Slideshow: More Asparagus Recipes

How to Make It

Step 1    

In a large bowl, whisk the soy sauce with the sesame oil and vinegar.

Step 2    

Fill a medium bowl with ice water. In a steamer basket set in a large saucepan of 
simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes. Transfer to the ice bath to cool. Drain and pat dry, then chop the asparagus into 2-inch lengths. Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and 
toss to coat. Transfer to plates, sprinkle with sesame seeds and togarashi and serve.

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