Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Cold Asparagus With Sesame-ginger Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pound(s) Fresh asparagus
1 Tablespoon(s) Toasted sesame seeds*
1 Garlic clove
1 Teaspoon(s) Fresh ginger, grated
2 Tablespoon(s) Rice vinegar
2 Tablespoon(s) Orange juice
2 Teaspoon(s) Soy sauce
2 Tablespoon(s) Vegetable oil
1 Teaspoon(s) Sugar
1/4 Teaspoon(s) Red chile flakes
1/4 Teaspoon(s) Sesame oil
Directions:
To toast sesame seeds, put them in a small skillet and heat, stirring
frequently, until fragrant and just golden. Watch carefully. Break off
any woody parts of the asparagus stalks. Bring lightly salted water to
boil in a medium skillet, add asparagus and cook for 5 minutes or just
until tender-crisp. Immerse asparagus in ice-water to stop the cooking
action. Pat dry and arrange on a platter. In a blender, combine the
dressing ingredients and blend until thoroughly combined. Pour
dressing evenly over asparagus and serve. Makes 1/3 cup. From 1993
"Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 412.6mg
Potassium: 281.9mg
Carbohydrates: 8.7g
Fiber: 1.4g
Sugar: 1.8g
Protein: 2.6g


Scale this recipe to Servings [?]