Asparagus Ribbon Salad

Spring is finally here! I decided to celebrate with this simple raw salad.

Asparagus Ribbon Salad

The dressing is part Mediterranean, part Japanese. Feel free to substitute rice vinegar for the lemon juice, or a touch of sugar/ honey/ agave instead of mirin, which is sweetened sake, and to add additional herbs that you might have on hand to taste. 


  • 1 bunch asparagus
  • 1 small garlic clove, smashed and diced
  • Olive oil
  • Sesame Oil
  • Juice of one lemon
  • 1 teaspoon wholegrain mustard
  • Dash of mirin
  • 1/2 shallot, minced
  • Sesame seeds
  • Salt and coarse ground pepper to taste

Wash and dry the asparagus. Hold each asparagus spear by the tip end, and peel with a vegetable peeler to create ribbons. Place in a large bowl.

Smash the garlic with olive oil. (I did this using a mortar and pestle). Add a touch of sesame oil, and the lemon juice. Whisk in the mustard, mirin and shallot.

Put a wide skillet on medium heat. Add the sesame seeds, shaking the pan occasionally. Remove from heat when the seeds have browned and add to the sale.

Toss all ingredients, and season with sea salt and coarse ground pepper to taste. Serve and enjoy!