Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Trim asparagus and cut diagonally into 1-inch pieces. Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process. In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil. Gently toss in the asparagus; cover and chill. TO SERVE: Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens. Decorate with mandarin oranges and roasted red pepper strips. Drizzle with remaining dressing. Sprinkle with toasted sesame seeds. Recipe by: LSS Files Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 22, 1998, converted by MM_Buster v2.0l.
