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.
Asparagus with pickled ginger dressing
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PREP TIME
5 min
Makes
6 servings
* PLUS Cooking time: 2 minutes
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Dinner side dishes stovetop vegetables world cuisine
