| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Salads | 4 | Servings | |
INGREDIENTS
| 12 | Medium-size asparagus | |
| 4 | Pieces pickled red ginger | |
| 1 | tb | Thin soy sauce |
| 1/4 | ts | Ginger juice |
| 1 | pn | Sugar |
| 1 | tb | Sesame oil |
INSTRUCTIONS
DRESSING Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing. 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 hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes 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 warm, or it can be chilled. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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