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Asparagus Mushroom Salad

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Ingredients
  Fresh asparagus/Frozen asparagus- two 10-ounce packages 1 Pound, cut into 1 1/2-inch pieces
  Carrot 1 Medium, thinly sliced
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Vinegar 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mushrooms/Bean sprouts 1 Cup (16 tbs), sliced
  Prosciutto/Fully cooked ham 1⁄4 Cup (4 tbs), diced
Directions

GETTING READY
1) In a saucepan, boil 1 cup of water.
2) Place asparagus and carrot, and allow the water to boil.
3) Put the lid and cook for 3 minutes.
4) Pour of the water and rinse in cold water.

MAKING
5) In a bowl mix together soy sauce, sugar, vinegar, sesame oil, and pepper.
6) In another bowl, place together asparagus, carrot and mushrooms or bean sprouts.
7) Gently stream the vinegar mixture over the vegetables.
8) Toss until well mixed.
9) Refrigerate for 1 to 24 hours.
10) Strain the vegetables and place in a serving bowl.
11) Mix in the prosciutto or ham and toss to mix.

SERVING
12) Serve cold garnished with black olives and pimiento if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Occasion: 
Christmas
Ingredient: 
Asparagus
Interest: 
Healthy
Preparation Time: 
80 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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