Asupara no namuru / asparagus namul salad (plain)

A very simple variation of asparagus namul. This makes a good topping for bibimpap Korean mixed rice with gochujang-based sauce.

<Ingredients>

3-4 thick or 5-6 skinnier asparagus
1/8 tsp sesame oil (not in photo)
Pinch salt (not in photo)
Pinch toasted white sesame seeds (optional, not in photo)


<Directions>
1.

Diagonally slice asparagus into 3-4 mm thick pieces.

2.

Blanch asparagus.
Bring water to boil, add pinch salt, and cook asparagus for 1 minute or until skin turns bright.

Drain, spread on zaru or flat strainer, and cool.

3.

When cool, transfer to a bowl, and mix with sesame oil.

Add salt, and mix well.

Serve with toasted sesame seeds sprinkled on top (optional).

<Notes>

• Diagonally slicing to obtain a large cut surface makes asparagus blend well with other ingredients when used for bibimpap.
• The recipe for vegetable and mushroom bibmpap in a hot clay pot is found here.
  

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