A refreshing and flavorful asparagus salad with a zesty twist.
Bring a pot of water to a boil and add the asparagus. Cook for about 2 minutes until tender-crisp.
To retain the vibrant green color, avoid overcooking the asparagus.
Drain the asparagus and immediately rinse under cold running water to stop the cooking process. Drain thoroughly.
Use a clean kitchen towel to pat the asparagus dry for better dressing adherence.
In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, and sesame seeds until well combined.
Whisk the dressing until the sugar is fully dissolved for a smooth consistency.
Combine the cooled asparagus with the dressing in a bowl and toss gently to coat evenly.
Toss gently to avoid breaking the asparagus spears.
Serve the salad immediately or chill in the refrigerator for 15 minutes before serving for a more refreshing taste.
Chilling the salad enhances the flavors and makes it more refreshing.
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