Cold Asparagus Salad

We blog about this recipe here.

Cold Asparagus Salad

If you want something more substantial than a salad, you can double or triple the dressing recipe, cook some egg or rice noodles, toss the dressing and noodles together with the asparagus, and have another easy meal. Adapted from Madhur Jaffrey’s World Vegetarian cookbook

the salad dressing (mix ingredients together well)

  • 1 T soy sauce
  •  1 tsp sugar
  • 1 tsp Chinese Shao Hsing (Chinese rice wine) or dry sherry or mirin (Japanese rice wine)
  • 2 tsp red wine vinegar
  • 1 tsp dark sesame oil (or less, to taste)
  • 1 garlic clove, minced
  • dash of toasted sesame seeds (optional)
  • arugula (optional)
  • 1 lb of cooked asparagus

Use your previously roasted and chilled asparagus – either whole or cut up – and gently toss with the dressing.  Serve as is – or chopped and over arugula.  Garnish with sesame seeds, if you wish.

Recipe brought to you by and Andy and Ann.


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