Method
This salad can be dressed up, by tossing it through soba or rice noodles, on top of rice with a fried egg. I might add some cold silken tofu, or panfried tofu for protein. One avocado is fine, but add two if you’d like it creamier.
You can also substitute snow peas, sugar snap peas, fennel, or broccoli for some, or all, of the asparagus.
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In a large bowl, add the garlic, ginger, soy sauce or tamari, sesame oil, and rice vinegar and whisk to combine. Add the asparagus and avocado and toss to coat in the dressing. Add the scallions, sesame seeds and season with salt and pepper.
From the farm's kitchen
View the original recipe