Asparagus Salad


1 bunch of fresh asparagus for each person to be served.
1/2 cup soya sauce
1/4 Tsp. sugar (or to taste)
1 Tbsp sesame oil
toasted sesame seeds (optional)


Prepare the asparagus by cutting off all "hard" parts and trimming the whole stalk remaining into 1" lengths cut on the diagonal. Rinse it very well and put it in a colander that will fit into a big stock pot or deep pan (suitable for noodles, for instance). Bring about 1/2 gallon of water to a boil in the big pot. While it is coming to a boil, put the remaining ingredients except the seeds, into a glass and heat until the sugar melts and can be stirred into the soya sauce. Check the taste, it should seem slightly sweet, as in Teriyaki sauce. You can make as much of this mixture as you think you need, using these proportions. This dish multiplies to large quantities very well!

Plunge the colander of asparagus pieces into the water once it has come to a rolling boil. Wait until the water returns to the boil again, and then just a minute to two minutes longer. The asparagus should be crisp, green, and tender. Lift the colander out and let the asparagus drain thoroughly. Once it is drained, put it into a roomy salad bowl, preferably glass or stainless steel. Dress the salad with the soya mixture and let it "marinate" in this dressing. It is good hot immediately, or cool the next day. The longer it sits, the better it becomes.

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