Chinese hot-and-spicy asparagus salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Grated gingerroot |
| ½ | teaspoon | Salt or herbal salt |
| Substitute | ||
| ½ | teaspoon | Honey |
| 2 | tablespoons | Low-sodium soy or tamari |
| Sauce | ||
| 1 | teaspoon | Dark sesame oil |
| 1 | tablespoon | Rice vinegar |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Hot-pepper flakes |
| (optional) | ||
Directions
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