Jo Pan Lou Sun

1. 1

   Cut off tough end of asparagus.

2. 2

   Simpy start cutting the asparagus from the tip down until the spears become too tough to cut with a reasonably sharp knife.

3. 3

   Discard the tough ends.

4. 4

   Bring water to boil then parboil the carrots for 4 mintes then add the Asparagus and continue to boil 2 more minutes.

5. 5

   Drain well and place in serving bowl while hot then add the dressing, mix well and toss.

6. 6

   Serve hot.

7. 7

   To serve cold, rinse vegetables when you remove with cold water.

8. 8

   Drain well then add dressing.

9. 9

   To obtain juice put ginger thru a garlic press.

* Per serving · 4 servings · Values may vary.

No additional tips available.