VegJoy - Asparagus with sesame

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<mx2 source= " MasterCook 6.0 " date= " December 06, 2000 " >

<Summ>

<Nam>

Cold Asparagus Salad with Sesame Seeds

</Nam></Summ>

<RcpE name= " Cold Asparagus Salad with Sesame Seeds " author= " Rombauer & apos;s New

Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

 

Cold Asparagus Salad with Sesame Seeds

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Salads VegJoy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons toasted sesame oil

4 teaspoons white wine vinegar

4 teaspoons soy sauce

2 1/2 tablespoons sugar

4 teaspoons sesame seeds

1 1/2 pounds asparagus -- peeled and cut

diagonally into 2-inch pieces

 

Put water on to boil.

 

Whisk together in a small bowl, oil, vinegar, soy sauce and sugar.

 

Toast the sesame seeds in a small skillet until golden brown. Immediately stir

into the dressing.

 

Cook the asparagus in the boiling water for no more than 1 1/2 minutes for thin

asparagus or 2 1/2 minutes for thicker. Immediately drain and refill the pot

with cold running water until all the heat has left the asparagus. Drain again

and dry thoroughly. Cover and refrigerate until the salad is cold, about 1 hour.

Toss with the dressing. Serve.

 

Source:

" All About Vegetarian Cooking: Salads (p.31) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 108 Calories; 8g Fat (62.2% calories from

fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 230mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2

Other Carbohydrates.

 

NOTES : Asparagus spears poke through the earth in spring. If not picked, these

young shoots grow into tall ferny branches with bright red berries. The thinner

the shoot, the younger and, usually, the tenderer. They can be green, purple, or

green and purple; cream-colored shoots have been raised deprived of sunlight.

Select crisp, tightly closed stalks whose cut ends are not dry.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

]]>

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<CatS>

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Salads

</CatT>

<CatT>

VegJoy

</CatT>

</CatS>

<IngR name= " toasted sesame oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " white wine vinegar " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " soy sauce " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 2 1/2 " ></IngR>

<IngR name= " sesame seeds " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " asparagus " unit= " pounds " qty= " 1 1/2 " >

<IPrp>

peeled and cut

</IPrp>

</IngR>

<IngR name= " diagonally into 2-inch pieces " code= " T " ></IngR>

<DirS>

<DirT>

Put water on to boil.

</DirT>

<DirT>

Whisk together in a small bowl, oil, vinegar, soy sauce and sugar.

</DirT>

<DirT>

Toast the sesame seeds in a small skillet until golden brown. Immediately stir

into the dressing.

</DirT>

<DirT>

Cook the asparagus in the boiling water for no more than 1 1/2 minutes for thin

asparagus or 2 1/2 minutes for thicker. Immediately drain and refill the pot

with cold running water until all the heat has left the asparagus. Drain again

and dry thoroughly. Cover and refrigerate until the salad is cold, about 1 hour.

Toss with the dressing. Serve.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.31)

</Srce>

<Note>

Asparagus spears poke through the earth in spring. If not picked, these young

shoots grow into tall ferny branches with bright red berries. The thinner the

shoot, the younger and, usually, the tenderer. They can be green, purple, or

green and purple; cream-colored shoots have been raised deprived of sunlight.

Select crisp, tightly closed stalks whose cut ends are not dry.

</Note>

</RcpE></mx2>