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| 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.
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When you think of Christmas, you think of a lot of different special moments. Moments like decorating the Christmas tree, singing carols, putting up Christmas lights and even baking cookies. ...
This method worked great. It turned out exactly according to the directions. One of the guests had only had goose decades before and it wasn't a pleasant experience. He raved about this one though, not full of fat, just lovely dark rich meat. It went very well with a homemade cranberry sauce I also made.