Asparagus, Bean Sprout and Scallion Salad

Makes 4 servings

This combination makes an excellent salad course on its own, or it can become a main course with the addition of crabmeat or grilled chicken. Buy asparagus from stores that sell it out of a water-filled bucket. Use medium-thick stalks that are bright green and have tight tips with a purple blush. When trimming the asparagus, snap the stalks with your fingers, allowing them to break naturally; then trim the ends with a knife.

8 stalks asparagus, trimmed
1 cup bean sprouts or sunflower sprouts
1-1/2 scallions including tops, diagonally sliced (about 2 tablespoons)
1/2 cup Lime-Miso Dipping Sauce and Dressing
4 cups mixed greens, washed and patted dry
2 teaspoons sesame seeds, optional

Bring a pot of water to a boil over high heat. Prepare a bowl of ice water. Slice the asparagus diagonally into 1-inch pieces. Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

Combine the cooled asparagus, bean sprouts and scallions in a mixing bowl. Pour the Lime-Miso Dipping Sauce and Dressing over the vegetables; toss gently to coat.

Place equal portions of the mixed greens onto chilled salad plates, and top each with 1/4 of the asparagus mixture. Sprinkle with sesame seeds, if desired; serve.

Buy the Book!

from:
The Golden Door Cooks Light and Easy
by Michel Stroot
Gibbs Smith, Publisher
$29.95/hardcover
ISBN: 1-58685-254-X
Recipe reprinted by permission.