Asparagus Mushroom Salad Recipe
Ingredients
| Fresh Asparagus- 1 pound, cut into 1 1/2-inch pieces, or Frozen Asparagus- two 10-ounce packages | ||
| Carrot | 1 Medium, thinly sliced | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Mushrooms or Bean Sprouts- 1 cup, sliced | ||
| Prosciutto or Fully Cooked Ham- 1/4 cup, diced | ||
Directions
GETTING READY
1) In a saucepan, boil 1 cup of water.
2) Place asparagus and carrot, and allow the water to boil.
3) Put the lid and cook for 3 minutes.
4) Pour of the water and rinse in cold water.
MAKING
5) In a bowl mix together soy sauce, sugar, vinegar, sesame oil, and pepper.
6) In another bowl, place together asparagus, carrot and mushrooms or bean sprouts.
7) Gently stream the vinegar mixture over the vegetables.
8) Toss until well mixed.
9) Refrigerate for 1 to 24 hours.
10) Strain the vegetables and place in a serving bowl.
11) Mix in the prosciutto or ham and toss to mix.
SERVING
12) Serve cold garnished with black olives and pimiento if desired.
1) In a saucepan, boil 1 cup of water.
2) Place asparagus and carrot, and allow the water to boil.
3) Put the lid and cook for 3 minutes.
4) Pour of the water and rinse in cold water.
MAKING
5) In a bowl mix together soy sauce, sugar, vinegar, sesame oil, and pepper.
6) In another bowl, place together asparagus, carrot and mushrooms or bean sprouts.
7) Gently stream the vinegar mixture over the vegetables.
8) Toss until well mixed.
9) Refrigerate for 1 to 24 hours.
10) Strain the vegetables and place in a serving bowl.
11) Mix in the prosciutto or ham and toss to mix.
SERVING
12) Serve cold garnished with black olives and pimiento if desired.
Chef
