Asparagus Salad #2

Title: Asparagus Salad #2
Categories: Appetizer
Yield: 4 Servings

1 Bunch asparagus
1/2 ts Sugar
1 1/2 tb Soy sauce
3 dr Sesame oil; more or less

1. Using a rolling cut, slice asparagus in 1-1/2 inch sections. Discard
tough white ends.

2. Parboil 2 minutes. Then transfer to a bowl.

3. Mix sugar, soy sauce and sesame oil. Add to bowl and toss.
Refrigerate, covered, only to chill (about 20 minutes).

VARIATIONS: In step 2, add to parboiled asparagus, 2/3 cup cooked
chicken, thinly sliced. Omit sugar from dressing.

In step 3, add 4 to 5 drops hot sauce. (Do not refrigerate.) Serve at
once, topped with 1 teaspoon red ginger, minced.

From , ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,