Quick asparagus salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| 3 | tablespoons | Light soy sauce |
| 1 | teaspoon | Sesame seed oil or hot sesame oil |
Directions
Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip.
Wash well and cut on the diagonal into 1½-inch lengths.
Bring 6 cups of water to a boil in a saucepan over high heat. Add the asparagus pieces. As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. Drain well. (The asparagus can be cooked a day ahead and refrigerated.) Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. Serve at room temperature.
From The Arizona Republic (Originally from Knight-Ridder Tribune) Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849