- 8 oz. asparagus - chopped into ½" pieces
- 2 c. greens - I used chopped hon tsai tsai, including its delicious stems and flowers
- ¼ c. chopped green onions - I used Egyptian walking onions
- ½ c. thinly sliced almonds
- ¼ c. extra virgin olive oil
- ¼ c. rice vinegar
- 1 ½ T. maple syrup or honey
- 3 T. toasted sesame oil
- 1 ½ tsp. soy sauce or tamari (for a gluten free option)
- 1-2 cloves garlic - minced
In a large serving bowl, toss together the asparagus, greens, green onions, and almonds; set aside.
In a small resealable jar, combine the remaining ingredients (extra virgin olive oil through garlic). Seal the jar and shake vigorously. Add about half of the dressing to the contents of the serving bowl and mix. Add more as necessary. Dressing will keep in the refrigerator up to two weeks.
- Yields: 8 side dish servings
- Preparation Time: 15 minutes
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