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Quick asparagus salad
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| Artist: |
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| Categories: |
Asian, Asparagus, Chinese, Ethnic, Salads, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Asparagus | | 3
| tbsp | Light soy sauce | | 1
| tsp | Sesame seed oil or | | | - hot sesame oil |
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Procedures:
| 1 | Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip. | | 2 | Wash well and cut on the diagonal into 1 ?inch lengths. | | 3 | Bring 6 cups of water to a boil in a saucepan over high heat. | | 4 | Add the asparagus pieces. | | 5 | As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. | | 6 | Drain well. | | 7 | (the asparagus can be cooked a day ahead and refrigerated). | | 8 | Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. | | 9 | Serve at room temperature |
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