| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright1 |
2 |
servings |
INGREDIENTS
| 1 |
ts |
Chopped shallots |
| 2 |
tb |
Chopped pickled ginger |
| 1/4 |
ts |
Wasabi powder |
| 2 |
ts |
Rice wine vinegar |
| 4 |
tb |
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
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