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Asparagus and Mushroom Salad

Asparagus and Mushroom Salad



Asparagus and Mushroom Salad
Made by: Karen Lippold
 
1 pound asparagus (or green beans)
3 mushrooms sliced
 
Sesame Vinaigrette
1 Tbsp.  rice vinegar or white wine vinegar
1 Tbsp.  sodium reduced soya sauce
1 Tbsp.  sesame oil
¼ tsp.   granulated sugar
             salt and pepper
1 Tbsp.  toasted sesame seeds
 
 
1.   Cut or break off tough stem ends of the asparagus.  Peel stalks if necessary.  Bring a large pot of water to the boil.  Add asparagus and cook until tender-crisp (about three minutes).  Drain.  Cool under cold water.  Drain.  Dry on paper towels.

2.   Sesame Vinaigrette:  Wisk together vinegar, soya sauce, sesame oil and sugar. Add salt and pepper to taste.

3.   Arrange asparagus on platter.  Pour vinaigrette over. Sprinkle with sesame seeds and mushrooms.


Makes 6 servings.
 
Make ahead – Through step 2 for up to 24 hours.  Cover asparagus with damp paper towel or plastic wrap and refrigerate. Through step 3 up to one hour before serving.

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