Asparagus Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb cooked asparagus, cut into 2 inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon vinegar
- 1 1⁄2 teaspoons sugar
- 1 teaspoon sesame seeds, toasted
- 1⁄4 - 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cumin
directions
- Place cooked asparagus in bowl.
- In seperate bowl, combine remaining ingredients, mix well, and pour over asparagus.
- Cover and chill for 1 hour.
- Drain liquid off before serving.
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Reviews
-
This was a great way to make asparagus!! I initially followed measurements to a T but doubled the marinade ingredients. I also substituted sesame oil for the vegetable oil. Once they were all mixed together, the marinade was too salty because of the soy sauce, so I added more of everything else to balance out the strong soy sauce salty taste. If you double it, I wouldn't double the soy sauce unless you want to adjust everything else. I cut the uncooked asparagus into bite sized pieces before steaming for about 7 minutes because we like our asparagus crunchy and steaming doesn't make the asparagus soggy like it does boiling in water. Once they finished steaming, I dumped them into ice cold water and once cool, threw them into the marinade and let it sit in the fridge for several hours, stirring often to let all the asparagus sit in the marinade. I did add quite a bit of toasted sesame seeds because we really like the sesame flavor. The recipe instructed to drain the marinade, but I just served it with a slotted spoon so the leftovers could continue to marinade. The leftovers were even better the next day! I would have given this 5 stars had the marinade not been so salty, but since the recipe had to be adjusted, I gave it 4. I served it with: 1. Supreme Garlic Mashed Potatoes (#19259) 2. Roast Chicken (#24062) 3. Mother's Cabbage Relish (#38358) DH raved about the entire dinner and I'm pleased that I made yet another fantastic holiday dinner solely with recipes from Zaar!
Tweaks
-
This was a great way to make asparagus!! I initially followed measurements to a T but doubled the marinade ingredients. I also substituted sesame oil for the vegetable oil. Once they were all mixed together, the marinade was too salty because of the soy sauce, so I added more of everything else to balance out the strong soy sauce salty taste. If you double it, I wouldn't double the soy sauce unless you want to adjust everything else. I cut the uncooked asparagus into bite sized pieces before steaming for about 7 minutes because we like our asparagus crunchy and steaming doesn't make the asparagus soggy like it does boiling in water. Once they finished steaming, I dumped them into ice cold water and once cool, threw them into the marinade and let it sit in the fridge for several hours, stirring often to let all the asparagus sit in the marinade. I did add quite a bit of toasted sesame seeds because we really like the sesame flavor. The recipe instructed to drain the marinade, but I just served it with a slotted spoon so the leftovers could continue to marinade. The leftovers were even better the next day! I would have given this 5 stars had the marinade not been so salty, but since the recipe had to be adjusted, I gave it 4. I served it with: 1. Supreme Garlic Mashed Potatoes (#19259) 2. Roast Chicken (#24062) 3. Mother's Cabbage Relish (#38358) DH raved about the entire dinner and I'm pleased that I made yet another fantastic holiday dinner solely with recipes from Zaar!
RECIPE SUBMITTED BY
TGirl
Lake Worth, Florida
My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!