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4 servings
suggest servings
| 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 | |
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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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very nice, will try with cutting the chorizos up before cooking
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