Ginger Asparagus Salad – a delicious recipe with rice vinegar, gingerroot, sugar, fresh asparagus, vegetable oil, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine the vinegar and gingerroot in a small saucepan; bring to a boil. Boil 7 minutes or until the liquid is reduced by half. Remove from the heat, and stir in the sugar. Set aside.
2
Snap off tough ends of the asparagus. If you want to, remove the scales from the sides of the asparagus stalk -- I don't.
3
Place the asparagus in a large skillet and add cold water to cover. Bring to a boil and immediately remove from heat. Plunge the asparagus into cold water (with ice) to stop the cooking process. Drain the water off the asparagus.
4
Arrange the asparagus on a serving platter.
5
Combine the vegetable oil and next 4 ingredients, stirring well; drizzle over the asparagus. Cover and chill at least 30 minutes before adding the vinegar mixture. One hour before serving, drizzle the vinegar mixture over the asparagus. Chill for one more hour.
227
kcal
Calories
14
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup rice vinegar, 1 1/2 tablespoons gingerroot, minced, 2 tablespoons sugar, 1 lb fresh asparagus, and more.
Yes, Ginger Asparagus Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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