Oriental Asparagus Salad
  • Servings: 8
  • 1 1/4 pounds fresh asparagus spears
  • 1 medium red bell pepper, cut into matchstick-sized pieces
  • 1 can sliced water chestnuts, drained
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed fresh garlic
  • 1/8 teaspoon ground ginger
  1. Rinse the asparagus under cool running water, and snap off the tough stem ends. Cut the spears into 1-inch pieces. Fill a 2-quart pot half-full with water, and bring to a boil over high heat. Add the asparagus to the boiling water, and boil for about 30 seconds, or just until the asparagus pieces turn bright green and are crisp-tender.
  2. Drain the asparagus, and plunge them into a large bowl of ice water to stop the cooking process. Drain once more, and transfer to a shallow dish.
  3. Add the red pepper and water chestnuts to the asparagus, and toss to mix.
  4. Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the vegetable mixture, and toss to mix well.
  5. Cover the salad, and chill for 8 hours or overnight, stirring every few hours, before serving.