Asian Asparagus And Radish Salad

1. 1

   Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

2. 2

   Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.

3. 3

   Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.

4. 4

   Add the asparagus, radishes and scallion; toss to combine.

5. 5

   Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.