Sweet lips
05-04-2005, 02:38 PM
ASPARAGUS SALAD WITH LEMON-NAMA SHOYA SAUCE
1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths
8 whole scallions, trimmed to include a little green
5 scallions, trimmed to include a little green, minced and divided in 2 batches
1 Tbsp. olive oil
1/4 tsp. fresh ginger, minced (or a dash of ground ginger)
1/2 cup miso broth dissolved
1 Tbsp. rice vinegar (not raw) or apple cider vinegar
1 tsp. nama shoya
1/2 tsp. honey
Freshly ground black pepper, to taste
1 tsp. lemon juice, or to taste
To make the dressing, mix in the food processor, or blender, the oil with ginger. Add half the minced scallions, broth, vinegar, soy sauce and honey. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Set aside.
Just before serving, place the asparagus and all scallions in a bowl and dressing and place on the dehydrator until slightly warmed. Enjoy!
1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths
8 whole scallions, trimmed to include a little green
5 scallions, trimmed to include a little green, minced and divided in 2 batches
1 Tbsp. olive oil
1/4 tsp. fresh ginger, minced (or a dash of ground ginger)
1/2 cup miso broth dissolved
1 Tbsp. rice vinegar (not raw) or apple cider vinegar
1 tsp. nama shoya
1/2 tsp. honey
Freshly ground black pepper, to taste
1 tsp. lemon juice, or to taste
To make the dressing, mix in the food processor, or blender, the oil with ginger. Add half the minced scallions, broth, vinegar, soy sauce and honey. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Set aside.
Just before serving, place the asparagus and all scallions in a bowl and dressing and place on the dehydrator until slightly warmed. Enjoy!