Bobbie Bull
rjrdbull@earthlink.net | 4.242.150.143
Since we can look forward to asparagus again this week, I thought I would submit this family favorite. Unfortunately, I am not sure of the source.
Oriental Asparagus Salad
1 pound asparagus, cut in 2-inch pieces
2 Tbsp. light soy sauce
1 Tbsp. vegetable oil
1 Tbsp. vinegar (rice wine)
1 ½ tsp. sugar
1 tsp. sesame seeds, toasted
¼ to ½ tsp. ground ginger
¼ tsp. ground cumin
Cook asparagus until tender crisp (3-4 minutes). Cool in water. Drain well and place in a large bowl. Combine soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin. Pour over asparagus. Toss to coat. Chill for at least one hour before serving. Serves 4.
Note: Very easy and good. I usually add a bit more cumin. Also sprinkle a little sesame oil before tossing. The dish can be served warm or cold.
