Asparagus salad serves 4 to 6. Scroll to the bottom of the recipe directions for a nutritional breakdown.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 4 cups water
- One (1) pound asparagus, cut diagonally
- 2 tablespoons light soy sauce
- 2 tablespoons sesame seed oil
- 1/4 teaspoon sugar
- 1 clove garlic, chopped fine
Preparation:
Bring 4 cups water to boil in saucepan. Drop in the pound of asparagus. Boil 1 minute. Drain. Rinse with cold water.
Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl. Pour over the asparagus.
*Note: The dressing may be kept in covered jar in the refrigerator for about a week.
(May be prepared in advance. Do not freeze. Recipe reprinted with permission from Madame Wong's Long-life Chinese Cookbook).
Nutritional Breakdown (based on 4 servings) Each serving contains: Calories 81, 4 g Carbohydrates, 2 g Protein, 7 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 1 g Fibre, 311 mg Sodium, 167 mg Potassium. An excellent source of folacin (also called folic acid) and a good source of potassium.
Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl. Pour over the asparagus.
*Note: The dressing may be kept in covered jar in the refrigerator for about a week.
(May be prepared in advance. Do not freeze. Recipe reprinted with permission from Madame Wong's Long-life Chinese Cookbook).
Nutritional Breakdown (based on 4 servings) Each serving contains: Calories 81, 4 g Carbohydrates, 2 g Protein, 7 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 1 g Fibre, 311 mg Sodium, 167 mg Potassium. An excellent source of folacin (also called folic acid) and a good source of potassium.
