Recipe: Asian-style Sesame Asparagus and What’s in My CSA Box – Week 4

It's that time of the week again for “What's in My CSA Box!”

I also have a yummy recipe that is perfect for this season's asparagus.  It's a twist on sesame noodles but with nutrient dense asparagus!

First off, my CSA box this week was full of delicious spring goodies!

• spinach
• two types of head lettuce
• rhubarb
• Easter Egg radishes
• baby salad turnips
• green onions
• two bunches of asparagus

If you don't yet know what a CSA is, please read this post!

I am going to admit, I don't love spring vegetables.  I am dying for the peppers, tomatoes and cucumbers of summer to start to harvest, but here in Chicago, we are still early in our season!

• We added the spinach to scrambled eggs and salads.
• The lettuce I made…you guessed it…more salad.
• The Easter Egg radishes and turnips were served sliced and raw, once in a salad and the other time with this delicious garlic ranch dressing, which I made with cultured sour cream, cultured buttermilk and cultured mayo!
• The green onions were used in eggs.
• I made this awesome rhubarb compote.  Don't you just love rhubarb.  We had it over yogurt and over ice cream!
• And, with the asparagus, I made this yummy Asian dish…a twist on sesame noodles.  It made a delightful cold side dish!

My daughter came home a couple weeks ago with a photocopied recipe that her former teacher had sent home.  It was from the Chicago Tribune and was a recipe for sesame green beans.  It looked delicious and I couldn't wait to try it!

Since I had 2 bunches of asparagus this week, I decided to give it a twist and use asparagus instead of the green beans.  I think it was a success!

Sesame Asparagus Salad

Adapted from Chicago Tribune recipe

Ingredients

• 1 bunch asparagus, trimmed and sliced into 1 inch long pieces
• 1/4 each soy sauce and rice vinegar
• 1 heaping tbsp peanut butter
• 1 heaping tsp tahini
• 1 tsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sugar of your choice, I used rapadura
• 2 tbsp snipped chives
• 1 tsp crushed red pepper flakes (more if you like spicy)

Method:

1. Heat large pot of salted water to a boil.
2. Add the asparagus and cook for 3 minutes (do not over cook…should still be crispy)
3. Drain and rinse under cold water.
4. Transfer to serving bowl.
5. Whisk the soy sauce, vinegar, peanut butter, tahini, sesame oil, ginger, garlic and sugar together in a small bowl. (I used my Vitamix)
6. Pour over asparagus and toss to mix.
7. Allow to marinate and chill in the refrigerator.
8. To serve, top with chives and crushed red pepper.

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