Tiny New York Kitchen: Asparagus & Shallot Salad

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By Victoria Hart Glavin of Tiny New York Kitchen

Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.


  • 2 Pounds Asparagus (Trimmed)
  • 1 Large Shallot (Sliced)
  • 4 Teaspoons Soy Sauce
  • 1 Teaspoon Honey
  • 2 Teaspoons Sesame Oil
  • 3 Tablespoons Toasted Sesame Seeds

Trim asparagus and cut into 1 1/2 inch pieces.

Place asparagus and shallot slices in pot of salted boiling water so that asparagus is covered.

Cook until tender.

Remove immediately and place in cold water to stop cooking process.

Remove from water and pat dry with paper towels.

In a small-size bowl combine soy sauce, honey, sesame oil and toasted sesame seeds.

Place asparagus and shallots in serving bowl. Pour soy sauce mixture over asparagus and shallots.

Cover with plastic wrap and place in refrigerator for 1 hour.

Remove from fridge when ready to serve.

Serves 6
Prep Time: 10 Minutes
Cook Time: 3 Minutes
Total Time: 13 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.