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| 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. |
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4 Servings
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