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Add a photoServings: 4
Ingredients
- 12 med -size asparagus
- 4 piece pickled red ginger
- 1 Tbsp. Thin soy sauce
- 1/4 tsp Ginger juice
- 1 pch Sugar
- 1 Tbsp. Sesame oil
Directions
- Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is warm, steam spears till barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cold to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten min before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still hot, or possibly it can be chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 35 | |
| Calories from Fat 30 | 86% |
| Total Fat 3.42g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226mg | 9% |
| Potassium 17mg | 0% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.37g | 0% |
| Protein 0.29g | 0% |
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