| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Piece (1/2 inch) of fresh ginger root |
| 1 |
|
Orange |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
ts |
Balsamic vinegar |
| 1/4 |
ts |
Kosher salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Soy sauce |
| 3/4 |
lb |
Asparagus |
INSTRUCTIONS
Source; Wholehearted Cooking, Terry Joyce Blonder
You will need to make the sauce up ahead of time. Peel ginger. Cut into
thin narrow strips. Wash orange then zest it. Boil the ginger and orange
five minutes. Drain through a wire mesh. Juice the orange. (If you do not
have 1/4 c add a little of the liquid from boiling the orange peel and
ginger. Whisk olive oil, viegar, salt, pepper, and soy sauce into the
juice. Stir in orange peel and ginger. Let sit for 3 or more hours. Cook
asparagus. Pour sauce over asparagus and serve. (This can be served cold
too.)
Calories 82, proteien 3 g, fat 5 g, sodium 181 mg, cholesterol 0.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com
(Caroline R McBride) on Jul 21, 1997
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