Asparagus Salad With Pickled Ginger Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ckright1 | 2 | Servings | ||
INGREDIENTS
| 1 | t | Chopped shallots |
| 2 | T | Chopped pickled ginger |
| 1/4 | t | Wasabi powder |
| 2 | t | Rice wine vinegar |
| 4 | T | Dark sesame oil |
| Kosher salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 1/2 | lb | Fresh asparagus |
INSTRUCTIONS
Prepare a charcoal fire. In a small bowl, combine the shallots, pickled ginger, wasabi powder, rice wine vinegar and sesame oil. Whisk thoroughly to blend. Season to taste with salt and pepper Brush the asparagus with some of the vinaigrette. Grill the asparagus over hot coals until bright green and tender. Serve the asparagus drizzled with the remaining vinaigrette. This recipe yields 2 to 3 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9654 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 246
Total Fat: 27.8g
Cholesterol: 0mg
Sodium: 1107.8mg
Potassium: 631.7mg
Carbohydrates: 11g
Fiber: 3.6g
Sugar: <1g
Protein: 6.2g