Ingredients1 bunch asparagus1/4 cup pickled red ginger1 tablespoon white vinegar1 tablespoon olive oilsalt and pepper to tasteInstructions1. Cut the asparagus into 2-inch pieces and blanch in boiling water for 2 minutes.2. In a bowl, combine the asparagus, pickled red ginger, white vinegar, olive oil, salt, and pepper.3. Serve immediately or store in the refrigerator for up to 2 days.
DRESSING1 tb Thin soy sauce1Pinch sugar1/4 ts Ginger juice1 tb Sesame oil Wash asparagus spears.
Use sharp paring knife to peel off tough white skinon lower stem and cut off the very end.
When steamer is hot, steam spearsuntil barely cooked.
They are overcooked when the color is olive.
Removefrom steamer, drain any water, and cool to room temperature.
Meanwhile, mixdressing ingredients in small bowl.
Slice pickled red ginger into thinslivers.
About ten minutes before serving, slice spears on the bias into2 segments.
Place on serving dish, intermingled with pickled ginger.
Pourdressing over asparagus, and let it permeate the salad.
Serve at roomtemperature.
This salad can also be served while asparagus is still warm,or it can be chilled.
Serves 4 .
Ingredients
Directions
DRESSING1 tb Thin soy sauce1Pinch sugar1/4 ts Ginger juice1 tb Sesame oil Wash asparagus spears.
Use sharp paring knife to peel off tough white skinon lower stem and cut off the very end.
When steamer is hot, steam spearsuntil barely cooked.
They are overcooked when the color is olive.
Removefrom steamer, drain any water, and cool to room temperature.
Meanwhile, mixdressing ingredients in small bowl.
Slice pickled red ginger into thinslivers.
About ten minutes before serving, slice spears on the bias into2 segments.
Place on serving dish, intermingled with pickled ginger.
Pourdressing over asparagus, and let it permeate the salad.
Serve at roomtemperature.
This salad can also be served while asparagus is still warm,or it can be chilled.
Serves 4 .
