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Asparagus Salad with Pickled Ginger

12  medium Asparagus  
4  pieces Pickled Red Ginger  

1  tbsp Thin Soy Sauce  
1/4  tsp Ginger Juice  
1  pinch Sugar  
1  tbsp Sesame Oil  
Asparagus Salad with Pickled Ginger
1. Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end.
2. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive.
3. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers.
4. About ten minutes before serving, slice spears on the bias into 2" segments.
5. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature.
4 Servings

Vitamin rich asparagus drenched in a simple light dressing made with dark soy sauce, toasty sesame seed oil, and spicy ginger. This salad can also be served while asparagus is still warm, or it can be chilled.
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