Chinese hot-and-spicy asparagus salad

Yield: 4 Servings

Measure Ingredient
1 pounds Asparagus
1 tablespoon Minced garlic
1 tablespoon Grated gingerroot
½ teaspoon Salt or herbal salt
\N \N Substitute
½ teaspoon Honey
2 tablespoons Low-sodium soy or tamari
\N \N Sauce
1 teaspoon Dark sesame oil
1 tablespoon Rice vinegar
¼ teaspoon Cayenne pepper
¼ teaspoon Hot-pepper flakes
\N \N (optional)

1. Bring a large pot of water to a boil over high heat. Trim ends of asparagus and slice each stalk diagonally into 3-inch pieces. Steam until tender (8 to 10 minutes). Drain.

2. In a large bowl combine garlic, gingerroot, salt, honey, soy sauce, sesame oil, vinegar, cayenne, and hot-pepper flakes. Toss with asparagus.

Chill or serve warm.

Recipe By : the California Culinary Academy File

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