Asparagus with pickled ginger dressing
0
- Prep Time5 min
- Total Time5 min
- Makes6 servings
Ingredients
3 bunches asparagus, about 1.5 kg
1/3 cup pickled ginger, drained and packed
1/3 cup rice vinegar, or sake
1/2 tsp coarse or regular salt
2 tsp granulated sugar
1/3 cup olive oil
Instructions
Bring a large wide saucepan half-filled with water to a boil. Meanwhile, snap off or cut tough ends from asparagus. Pat ginger dry with paper towels, then place in a food processor with vinegar, salt and sugar. Whirl until finely chopped. With motor running, gradually pour in oil and whirl until evenly mixed. Scrape down side of bowl with a spatula. (You can do by hand using a sharp knife, but dressing will not be thick.) Pour mixture into a small bowl.
Add asparagus to boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain well. Arrange on a large platter. Stir dressing, then drizzle over asparagus. Delicious warm or at room temperature. Serve with our Beef Tenderloin.
Nutrition (per serving)
Calories 218, Protein 4.2g, Carbohydrates 12.4g, Fat 18.5g, Fibre 2.7g, Sodium 211mg.
Liven up asparagus with this easy dressing. We used bottled pickled ginger -- sushi ginger -- which is thinly sliced and preserved in sweet vinegar. It's sold in most large supermarkets.
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