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Japanese Asparagus Salad Recipe
|Fresh asparagus spears||1 3⁄4 Pound|
|Light soy sauce||5 Tablespoon (Japanese)|
|Sesame oil||2 Teaspoon|
Calories 49 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1187.8 mg49.5%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.62 g2.5%
Sugars 2.9 g
Protein 2 g4.2%
Vitamin A 12.4% Vitamin C 4.1%
Calcium 3.7% Iron 6.9%
*Based on a 2000 Calorie diet
1 Clean the asparagus well.
2 Choose only the tender tips; the remainder can be kept for soups.
3 Rinse and drain these tips.
4 Cut each one diagonally in half.
5 Turn one half upside down, so that the cut sides are still next to one another but with the top end of one half dovetailed against the lower end of its other half.
6 Place it in the steamer and steam for 4-5 minutes or until tender but firm.
7 Drain off any moisture.
8 On small, individual plates, arrange the asparagus.
9 In a small bowl, mix soy sauce and sugar.
10 Gradually beat in the oil with a small whisk.
11 Sprinkle each serving with a little of the Japanese dressing.
12 Serve at once.