Quick asparagus salad

4 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus
3 tablespoons Light soy sauce
1 teaspoon Sesame seed oil or hot sesame oil

Directions

Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip.

Wash well and cut on the diagonal into 1½-inch lengths.

Bring 6 cups of water to a boil in a saucepan over high heat. Add the asparagus pieces. As soon as the water returns to a boil, drain and quickly cool in cold water to stop the cooking. Drain well. (The asparagus can be cooked a day ahead and refrigerated.) Just before serving, place the asparagus in a serving bowl and toss with the soy sauce and sesame seed oil. Serve at room temperature.

From The Arizona Republic (Originally from Knight-Ridder Tribune) Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

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