Very nice, that's a keeper - thanks for the idea!

``````````

On 27 Mar 2006 05:36:59 +0100, Wayne Boatwright wrote:

> Found this on the web and made it for dinner. Delicious!
>
>
> * Exported from MasterCook *
>
> Cold Asparagus with a Chinese Dressing
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Pound Asparagus
> 4 tsp. soy sauce
> 1 tsp. sugar
> 1 tsp. Chinese Shao Hsing wine or dry sherry (I used
> mirin)
> 2 tsp. red wine vinegar
> 1 tsp. dark sesame oil
> 1 garlic clove -- peeled and lightly crushed but
> whole
>
> Trim asaparagus and cut stalks into thirds. Soak in colld water 15
> minutes. Drain the asparagus. Bring a large pot of water to a boil, and
> put the asparagus in for just one minute. Drain and run under cold water.
> Drain again. Leave in a colander.
>
> Mix all the ingredients for the dressing. Just before serving, put the
> asparagus into a bowl. Remove the garlic from the dressing and toss the
> dressing with the asparagus.
>
> "http://www.fatfreevegan.com/veggies/cold.shtml"
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 130 Calories; 5g Fat (30.7% calories
> from fat); 7g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
> 1377mg Sodium. Exchanges: 3 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

--

Practice safe eating. Always use condiments.

Found this on the web and made it for dinner. Delicious!


* Exported from MasterCook *

Cold Asparagus with a Chinese Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Asparagus
4 tsp. soy sauce
1 tsp. sugar
1 tsp. Chinese Shao Hsing wine or dry sherry (I used
mirin)
2 tsp. red wine vinegar
1 tsp. dark sesame oil
1 garlic clove -- peeled and lightly crushed but
whole

Trim asaparagus and cut stalks into thirds. Soak in colld water 15
minutes. Drain the asparagus. Bring a large pot of water to a boil, and
put the asparagus in for just one minute. Drain and run under cold water.
Drain again. Leave in a colander.

Mix all the ingredients for the dressing. Just before serving, put the
asparagus into a bowl. Remove the garlic from the dressing and toss the
dressing with the asparagus.

"http://www.fatfreevegan.com/veggies/cold.shtml"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 130 Calories; 5g Fat (30.7% calories
from fat); 7g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
1377mg Sodium. Exchanges: 3 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

--
Wayne Boatwright @¿@¬
_____________________

You're welcome...enjoy!

On Sun 26 Mar 2006 09:09:48p, Thus Spake Zarathustra, or was it sf?

> Very nice, that's a keeper - thanks for the idea!
>
> ``````````
>
> On 27 Mar 2006 05:36:59 +0100, Wayne Boatwright wrote:
>
>> Found this on the web and made it for dinner. Delicious!
>>
>>
>> * Exported from MasterCook *
>>
>> Cold Asparagus with a Chinese Dressing



--
Wayne Boatwright @¿@¬
_____________________

On 2006-03-27, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> Cold Asparagus with a Chinese Dressing

One of my faves is asparagus, hot or cold, topped with a simple Chinese
mustard sauce. Take Chinese mustard, add mayo and milk/cream to thin,
top w/ toasted sesame seeds.

nb

Wayne Boatwright wrote:
> Found this on the web and made it for dinner. Delicious!
>
> Cold Asparagus with a Chinese Dressing
> -------- ------------ --------------------------------
> 1 Pound Asparagus
> 4 tsp. soy sauce
> 1 tsp. sugar
> 1 tsp. Chinese Shao Hsing wine or dry sherry (I used
> mirin)
> 2 tsp. red wine vinegar
> 1 tsp. dark sesame oil
> 1 garlic clove -- peeled and lightly crushed but
> whole
> [snip]

The one I've used for years is even simpler:

2 TB light soy sauce
2 TB sesame seed oil
1/4 tsp sugar
1 clove garlic, finely minced

I leave the garlic in, but your method of crushing it and later
removing it is good for those who worry more about their breath....
-aem