Sesame asparagus salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus; (I like thin ones.) |
| 2 | tablespoons | Soy sauce; low sodium |
| ½ | teaspoon | Sugar; or less |
| ½ | teaspoon | Rice wine vinegar |
| 1 | teaspoon | Sesame oil |
| Baby salad greens or spinach | ||
| Mandarin oranges | ||
| Roasted red pepper strips | ||
| Toasted sesame seeds | ||
Directions
DRESSING
GARNISHES
Trim asparagus and cut diagonally into 1-inch pieces.
Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process.
In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil.
Gently toss in the asparagus; cover and chill.
TO SERVE:
Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens.
Decorate with mandarin oranges and roasted red pepper strips.
Drizzle with remaining dressing.
Sprinkle with toasted sesame seeds.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Aug 22, 1998, converted by MM_Buster v2.0l.