- 1 lb. asparagus
- 1 tablespoon garlic, minced
- 1 tablespoon ginger root, grated
- ½ teaspoon salt or herbal salt substitute
- ½ teaspoon honey
- 2 tablespoons low-sodium soy or tamari sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon hot-pepper flakes, (optional)
1. Bring a large pot of water to a boil over high heat. Trim ends of asparagus and slice each stalk diagonally into 3-inch pieces. Steam until tender (8 to 10 minutes). Drain.
2. In a large bowl combine garlic, gingerroot, salt, honey, soy sauce, sesame oil, vinegar, cayenne, and hot-pepper flakes. Toss with asparagus. Chill or serve warm.
NOTES : This spicy salad has a cooling effect when served in summer and works well with any Chinese menu. Adjust the spiciness to your taste by increasing or decreasing the cayenne pepper, garlic, and gingerroot. Serve it warm or chilled.
International Cuisine, Light Meals, Low Calorie, Low Cholesterol, Low Fat, Quick & Easy, Salads, Side Dishes