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Recipe Name: Asparagus Salad With Pickled Ginger Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
12 Medium-size asparagus
4 Pieces pickled red ginger
1 Tablespoon(s) Thin soy sauce
1/4 Teaspoon(s) Ginger juice
1 Pinch(s) Sugar
1 Tablespoon(s) Sesame oil
Directions:
Wash asparagus spears. Use sharp paring knife to peel off tough white
skin on lower stem and cut off the very end. When steamer is hot,
steam spears until barely cooked. They are overcooked when the color
is olive. 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. About ten minutes before
serving, slice spears on the bias into 2" segments. Place on serving
dish, intermingled with pickled ginger. Pour dressing over asparagus,
and let it permeate the salad. Serve at room temperature. This salad
can also be served while asparagus is still warm, or it can be
chilled. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 133.3mg
Potassium: 7.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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