John Myers
Ingredients for 3 servings:
- 500 g asparagus, green
- 5 tbsp sesame oil
- 2 tbsp sugar
- some coriander, crushed or ground
- some garlic powder
- some cumin
- some chili flakes
- 200 g cocktail tomatoes
- 2 tbsp balsamic vinegar, lighter
- 1 tbsp soy sauce
- Salt
- 3 tbsp sesame seeds
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
great for the next barbecue party – low in calories and easy
Clean the asparagus, trimming off any woody ends and cutting into strips about 1 cm wide. Leave the heads whole. Heat 3 tablespoons of sesame oil in a pan and sauté the asparagus. Add the sugar, coriander, garlic powder, cumin, and chili flakes and cook the asparagus for about 8 minutes until al dente (add a little water if necessary to prevent burning). Meanwhile, wash and quarter the cherry tomatoes, and prepare a marinade with balsamic vinegar, the remaining sesame oil, soy sauce, and salt. Lightly toast the 3 tablespoons of sesame seeds in a small pan. Let the asparagus cool slightly, then toss with the tomatoes, sesame seeds, and the marinade. This salad tastes best served lukewarm with fried fish or meat.
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