Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Warm Asparagus Honey Gingered Salad Recipe
    Lost? Site Map

    Warm Asparagus Honey Gingered Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    FranOnTheEdge's Note:

    I wanted to make a salad with asparagus and dwarf green beans, but they are rather too crunchy fresh for me. This is my solution:

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    Main Ingredients


    1. 1
    2. 2
      Peel and slice and dice and crush the ginger – I crush it on a chopping board with a little salt and a broad-bladed knife.
    3. 3
      Place in a bowl with the basil olive oil, balsamic vinegar, honey and the chopped basil leaves. Mix and set aside.
    4. 4
      Chop the green beans into ¾ inch pieces (– about 2 cms).
    5. 5
      Slice the green pepper into thin–ish slices (but not as thin as julienne) then chop into pea-sized chunks.
    6. 6
      Remove any woody bits from the asparagus – it should cut with hardly any effort – if you have to saw at it – it's too tough there, move the knife closer to the tip. Try to snap the end off, if it snaps naturally, go from there. If it just bends, move nearer to the tip until it does snap off).
    7. 7
      Then chop the asparagus into pea-sized bits.
    8. 8
      Slice the baby corn cobs fairly thinly – again about the width of a pea.
    9. 9
      Add the sliced corn cobs and the green pepper together with the cooked white rice.
    10. 10
      Just before you want to serve, stir fry the green beans in a little basil olive oil for about 2 minutes; add the asparagus and cook for a further 2 minutes. You want both still just crunchy and I find that the green beans take longer than asparagus does.
    11. 11
      Take off the heat and add the dressing to the pan – stir, then add this to the rice, corn and peppers, add salt and ground black or rainbow peppercorns to taste – yum! Serve immediately.
    12. 12
      Serve this with other salad items, or as a side dish with other things. We just had it with my Sugar Snap Pea & 2 Rice Salad, egg mayonnaise, cottage cheese, lettuce, radishes etc etc -- .

    Ratings & Reviews:


    Nutritional Facts for Warm Asparagus Honey Gingered Salad

    Serving Size: 1 (63 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 117.0
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 6.5 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 2.2 g
    Sugars 5.2 g
    Protein 2.6 g

    The following items or measurements are not included:

    basil olive oil

    fresh ginger

    miniature corn cobs

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites