Chilled Asparagus With Sesame Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | June 1994 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Asparagus, trimmed |
| 2 | T | Plus 2 teaspoons oriental |
| sesame oil | ||
| 1 | T | Plus 1 teaspoon rice vinegar |
| 1 | T | Plus 1 teaspoon soy sauce |
| 1 | t | Sugar |
| Sesame seeds, toasted |
INSTRUCTIONS
Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve. Serves 8. Bon Appetit June 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 33
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 3111.3mg
Potassium: 1717.5mg
Carbohydrates: 35.3g
Fiber: 9.7g
Sugar: 4.5g
Protein: 18g