It is said that President Obama is not a vegetable fan, and that his least favorite is asparagus.
I consider the gauntlet thrown down!
Mr President, If you’re reading this blog, and I believe that you are – – – If you don’t like this salad, I will pay you $1,000,000!!!
I set out to make an asparagus salad that would have a real tang – something different, so marinating in a spicy sesame ginger dressing was my first thought. I tried blanching the asparagus first, but this made it just too soggy after the marinade. So then, I sliced the raw asparagus very thinly on an angle to make the most surface area possible and then marinated it for a few hours. I added red peppers and pineapple for sweetness and then slivered almonds for crunch. DELICIOUS!!!
SESAME GINGER SLIVERED ASPARAGUS SALAD
2 pounds asparagus
1/2 cup low-sodium soy sauce (use Tamari soy sauce for a gluten-free salad)
1/4 cup rice vinegar
2 teaspoons sesame oil
2 tablespoons extra virgin olive oil
3 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon honey
1 cup diced pineapple
1/2 red bell pepper, diced
1/2 cup slivered toasted almonds
Discard tough ends of asparagus and then slice asparagus in very thin slices on an angle – about 1/8th to 1/4 inch thickness – then place in a large zip lock bag. Mix together soy sauce, rice vinegar, oils, garlic, ginger and honey and pour into bag with asparagus. Seal and refrigerate 2 to 4 hours.
Drain most of marinade off of asparagus and toss with pineapple, red pepper and slivered almonds. Serve immediately. Serves 4 to 6 as a side dish.
— posted by Donna