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Asparagus Salad with Ginger Carolyn Meyer, thanks to Tacy and Marty Yield: 4 servings 1 lb. asparagus, tough ends removed 6 garlic cloves minced 1 Tbsp. grated fresh ginger ½ tsp. salt ½ tsp. honey 2 Tbsp. soy sauce 2 tsp. dark sesame oil 1 Tbsp. rice vinegar ½ tsp. cayenne pepper (or a little less) Slice asparagus into matchsticks by cutting each stalk into 3" lengths, then slivering the lengths into thin strips with a sharp paring knife. Steam asparagus 3 - 5 minutes, or until tender-crisp. Combine all the other ingedients for a dressing. Toss with warm asparagus. Let marinate 10 minutes at room temperature before serving. Good served with pickled ginger. |
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