Yield: 4 Servings
|1||Piece (1/2 inch) of fresh ginger root|
|1 tablespoon||Extra virgin olive oil|
|2 teaspoons||Balsamic vinegar|
|¼ teaspoon||Kosher salt|
|¼ teaspoon||Freshly ground pepper|
|¼ teaspoon||Soy sauce|
Source; Wholehearted Cooking, Terry Joyce Blonder You will need to make the sauce up ahead of time. Peel ginger. Cut into thin narrow strips. Wash orange then zest it. Boil the ginger and orange five minutes. Drain through a wire mesh. Juice the orange. (If you do not have ¼ c add a little of the liquid from boiling the orange peel and ginger. Whisk olive oil, viegar, salt, pepper, and soy sauce into the juice. Stir in orange peel and ginger. Let sit for 3 or more hours. Cook asparagus. Pour sauce over asparagus and serve. (This can be served cold too.)
Calories 82, proteien 3 g, fat 5 g, sodium 181 mg, cholesterol 0.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@...
(Caroline R McBride) on Jul 21, 1997