Asparagus Salad with Pickled Ginger
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
asparagus
|
*
|
| 4 | pieces |
ginger
pickled red |
*
|
| Dressing | |||
| 1 | tablespoon |
soy sauce, light
|
|
| ¼ | teaspoon |
ginger juice
|
* |
| 1 | pinch |
sugar
|
*
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
asparagus
|
*
|
| 4 | pieces |
ginger
pickled red |
*
|
| Dressing | |||
| 15 | ml |
soy sauce, light
|
|
| 1.3 | ml |
ginger juice
|
* |
| 1 | pinch |
sugar
|
*
|
| 15 | ml |
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.
