| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Ethnic- asi, Salads- eth |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Asparagus; (I like thin ones.) |
| 2 |
tb |
Soy sauce; low sodium |
| 1/2 |
ts |
Sugar; or less |
| 1/2 |
ts |
Rice wine vinegar |
| 1 |
ts |
Sesame oil |
|
|
Baby salad greens or spinach |
|
|
Mandarin oranges |
|
|
Roasted red pepper strips |
|
|
Toasted sesame seeds |
INSTRUCTIONS
DRESSING
GARNISHES
Trim asparagus and cut diagonally into 1-inch pieces.
Blanch in boiling water, followed by immediate rinsing with cold water to
stop the cooking process.
In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and
sesame oil.
Gently toss in the asparagus; cover and chill.
TO SERVE:
Place baby salad greens on chilled plates. Using a slotted spoon, mound
asparagus in the center of greens.
Decorate with mandarin oranges and roasted red pepper strips.
Drizzle with remaining dressing.
Sprinkle with toasted sesame seeds.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 22,
1998, converted by MM_Buster v2.0l.
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