Asian Asparagus Salad
A light springtime side dish bursting with colorful vegetables

4-6 servings
2 bunches asparagus (thin to medium stalks)
1 piece ginger root, peeled, chopped and squeezed of it’s juice.
3 bell peppers,orange,yellow and red, thinly sliced
¼ cup cilantro, chopped
1 cup shitake mushrooms, sliced
1 bunch scallions, thinly sliced

Ingredients for dressing
¼ cup sherry vinegar
1 tablespoon horseradish mustard
1 tablespoon honey
¼ cup soy sauce
Ginger juice
2-4 tablespoons sesame oil
Black sesame seeds for garnish, (optional)

Begin by steaming or blanching vegetables to al dente stage, then
shock in an ice bath to keep the green color and stop the cooking process.
Cut the asparagus on the bias, discarding the woody stems.
Place the asparagus in a bowl along with the peppers, scallions. cilantro,
and ginger juice
Saute the shitake mushrooms in 1 tablespoon of sesame oil, until tender.
then add to the bowl with other vegetables.
Whisk together the dressing and pour over the salad and garnish with the
black sesame seeds.
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Asian Asparagus Salad