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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  
Preparation Time:
Number of Servings: 4

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
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

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

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