- Salt, for cooking asparagus
- 1 cup asparagus, tough ends removed and tender stalks cut into 1/3-inch pieces
- 1 cup shelled edamame beans
- 1/3 cup julienned carrots
- 2 tablespoons hijiki - rehydrated in hot water for 10 minutes, rinsed and drained
- 1 tablespoon black sesame seeds
- 1 1/2 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 1 teaspoon chili oil
- 2 tablespoons chopped fresh mint
- Salt and pepper, to taste
Have a bowl of ice water ready to “shock” asparagus after it has been cooked. Bring a small pot of water to a boil. Season water generously with salt and cook asparagus just until it turns bright green, about 2 minutes. Scoop out asparagus or pour through a colander and then plunge into ice water for a minute to set the color and stop the cooking. Drain and dry asparagus with a paper towel and then mix in a bowl with edamame, carrots, rehydrated hijiki and black sesame seeds.
Whisk together salad dressing ingredients in a bowl or shake up in a jar and toss with asparagus mixture. Taste for salt and pepper and adjust as needed. Serve.