Asparagus Salad with Pickled Ginger

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	5 minutes
	Ready In	20 minutes

Be the first to add a photo of this recipe!

Ingredients

12	each	asparagus
4	pieces	ginger	pickled red

Dressing
1	tablespoon	soy sauce, light
1/4	teaspoon	ginger juice
1	pinch	sugar
1	tablespoon	sesame oil

Directions

Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive.

Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers.

About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature.

This salad can also be served while asparagus is still warm, or it can be chilled.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

del.icio.us

Member Review

Dirt Cups

Great Idea for picnics or get togethers with children. We had it at a family reunion a few years back and it made quite a hit. Annie

Recent Reviews