No-Cook  Asparagus Salad


Step 1. Chop the asparagus into about ¼-inch pieces, discarding the tough ends of the spears. Transfer the asparagus, almonds, white beans, scallions, cilantro, and sesame seeds to a large bowl.

Step 2. Make the dressing: Mix the miso, rice vinegar, soy sauce, orange zest, orange juice, ginger, maple syrup, and sesame oil in a medium bowl.

Step 3. Toss the salad with the desired amount of dressing.

Step 4. Refrigerate any remaining Asparagus Salad for up to 4 days. Store leftover miso orange dressing is a separate container for up to 5 days.

Full recipe