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Salad >> Asparagus Salad
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Salad >> Asparagus Salad

 

Ingredients:
						
Thin Asparagus Stalks. . . . . 1 ¼ Lbs. Cut Diagonally Into 1 ½-inch Lengths Scallions. . . . . . . .8 Whole Trimmed To Include A Little Green Scallions, Trimmed To Include A Little Green. . . 5 Minced And Divided In 2 Batches . . . . . . . . . Canola Oil . . . . . . . . . 1 Tablespoon Fresh Ginger. . . . . . .¼ Teaspoon Minced (or A Dash Of Ground Ginger Fat-free. . . . . . . . .½ Cup Reduced-sodium Chicken Broth Rice Vinegar . . . . .1 Tablespoon Reduced-sodium Soy Sauce . . 1 Teaspoon Freshly Ground Black Pepper . . . . .to Taste Lemon Juice. . . . . (1 Teaspoon) Or (to Taste)
Preparation:
Steam Asparagus And 8 Scallions In A Steam Basket Over Boiling Water (or In The Microwave, With A Small Amount Of Water) Until Crisp-tender, About 5 Minutes.
Rinse With Cold Water To Stop The Cooking And Set Color.
Drain And Cool.
To Make The Dressing, Heat Oil In A Small Saucepan Over Medium-high Heat.
Add Ginger And Stir Until It Begins To Color.
Add Half The Minced Scallions And Cook A Few Seconds.
Add Broth, Vinegar, Soy Sauce And Sugar.
Set Aside.
Just Before Serving, Place The Remaining Minced Scallions In A Large Bowl.
Add Steamed Asparagus And Scallions.
Bring The Dressing To A Boil Over Medium-high Heat.
Let Boil 30 Seconds.
Gradually Stir In Pepper And Lemon Juice, Tasting, To Achieve An Appealing Tart And Peppery Flavor.
Toss The Vegetables With The Dressing.


Baby Greens With Grapefruit And Red Onion You can serve with your family and friends.
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