Asparagus Salad
Asparagus Salad
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  • 1 pound thin asparagus, washed and dried
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1 1-inch piece of fresh ginger root, grated
  • 1 tablespoons dark brown sugar
  • 2 tablespoons vegetable or canola oil
  • Zest of one orange
  • 1 tablespoon sesame seeds
  • 1/2 head of romaine lettuce, torn into small pieces, rinsed and dried
  • 1/2 cup mandarin orange sections or one navel orange, peeled and chopped
  • 1/2 small red onion, finely chopped

Break the asparagus spears with a gentle snap to free the tender tops from the tough part of the stalks. Steam in a quarter-inch of simmering water, covered, for 3-5 minutes. Rinse under cold water and drain.

Heat a nonstick skillet over medium to medium-high heat. Add the soy sauce, rice wine or white vinegar, fresh ginger, sugar and oil. Heat to a bubble. Add the asparagus and coat with the dressing. Sprinkle with orange zest and sesame seeds.

Serve the asparagus on a warm bed of lettuce. Garnish with orange pieces and sliced red onion.

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