Asparagus with pickled ginger dressing

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5 min


6 servings

* PLUS Cooking time: 2 minutes


  • 3 bunches asparagus , about 1.5 kg
  • 1/3 cup pickled ginger , drained and packed
  • 1/3 cup rice vinegar , or sake
  • 1/2 tsp coarse or regular salt
  • 2 tsp granulated sugar
  • 1/3 cup olive oil


  • Bring a large wide saucepan half-filled with water to a boil. Meanwhile, snap off or cut tough ends from asparagus. Pat ginger dry with paper towels, then place in a food processor with vinegar, salt and sugar. Whirl until finely chopped. With motor running, gradually pour in oil and whirl until evenly mixed. Scrape down side of bowl with a spatula. (You can do by hand using a sharp knife, but dressing will not be thick.) Pour mixture into a small bowl.
  • Add asparagus to boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain well. Arrange on a large platter. Stir dressing, then drizzle over asparagus. Delicious warm or at room temperature. Serve with our Beef Tenderloin.

Nutrition (per serving)

  • Calories
  • 218,
  • Protein
  • 4.2 g,
  • Carbohydrates
  • 12.4 g,
  • Fat
  • 18.5 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 211 mg.

Liven up asparagus with this easy dressing. We used bottled pickled ginger — sushi ginger — which is thinly sliced and preserved in sweet vinegar. It’s sold in most large supermarkets.