** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end.
3. When steamer is hot, steam spears until barely cooked.
4. They are overcooked when the color is olive.
5. Remove from steamer, drain any water, and cool to room temperature.
6. Meanwhile, mix dressing ingredients in small bowl.
7. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments.
8. Place on serving dish, intermingled with pickled ginger.
9. Pour dressing over asparagus, and let it permeate the salad.
10. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Asparagus, Sesame Seeds, Natural Sweeteners allergies.
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