Cold Asparagus With Sesame-ginger Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Fruits, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus |
| 1 | T | Toasted sesame seeds* |
| 1 | Garlic clove | |
| 1 | t | Fresh ginger, grated |
| 2 | T | Rice vinegar |
| 2 | T | Orange juice |
| 2 | t | Soy sauce |
| 2 | T | Vegetable oil |
| 1 | t | Sugar |
| 1/4 | t | Red chile flakes |
| 1/4 | t | Sesame oil |
INSTRUCTIONS
To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully. Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp. Immerse asparagus in ice-water to stop the cooking action. Pat dry and arrange on a platter. In a blender, combine the dressing ingredients and blend until thoroughly combined. Pour dressing evenly over asparagus and serve. Makes 1/3 cup. From 1993 "Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 412.6mg
Potassium: 281.9mg
Carbohydrates: 8.7g
Fiber: 1.4g
Sugar: 1.8g
Protein: 2.6g