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Asparagus salad with pickled red ginger
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| Artist: |
_ |
| Categories: |
Asian, Asparagus, Chinese, Ethnic, Ginger, Herbs & Spices, Salads, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 12
| med | Size asparagus | | 4
| | Pieces pickled red ginger | | | DRESSING | | 1
| tbsp | Thin soy sauce | | 1/4
| tsp | Ginger juice | | 1
| | Pinch sugar | | 1
| tbsp | Sesame oil |
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Procedures:
| 1 | Wash asparagus spears. | | 2 | Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. | | 3 | When steamer is hot, steam spears until barely cooked. | | 4 | They are overcooked when the color is olive. | | 5 | Remove from steamer, drain any water, and cool to room temperature. | | 6 | Meanwhile, mix dressing ingredients in small bowl. | | 7 | Slice pickled red ginger into thin slivers. | | 8 | About ten minutes before serving, slice spears on the bias into 2" segments. | | 9 | Place on serving dish, intermingled with pickled ginger. | | 10 | Pour dressing over asparagus, and let it permeate the salad. | | 11 | Serve at room temperature. | | 12 | This salad can also be served while asparagus is still warm, or it can be chilled. serves |
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