"Food is our common ground, a universal experience." - James Beard

Monday, May 10, 2010

Asian Asparagus Salad

Kent made this dish last night (while I was on the way home from an amazing Beachelorrette Party!). I love asparagus but sometimes get tired of cooking it the same way. This is a great recipe for fresh asparagus and the dressing gives a wonderful flavor! We had the asparagus with a grilled honey and ginger pork tenderloin (recipe to come later). It is really more like side dish than a salad and is super crisp. This would be a great dish to pair with anything Asian or even a meat dish that might be a little bland. This asparagus recipe will spice up your plate!

Asian Asparagus Salad
1 pound asparagus, cut into 2-inch pieces
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons sugar
1 teaspoon sesame seeds, toasted
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground cumin

In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl.

Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving. Yield: 4 servings.

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