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Source: Farberware Cookbooks

Asparagus Salad
A crisp, fresh-tasting asparagus salad is just the ticket. Make this ahead of time and let it chill for an hour or more.
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Serves: 4 to 6
Prep Time: 7 minutes
Cook Time: 10 minutes
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1 pound fresh asparagus
1 cup water
1 1/2 tablespoons soy sauce
1/2 to 1 tablespoon sesame oil
1/4 teaspoon salt
Dash sesame oil, hot




Rinse the asparagus spears and then bend them near the bottom of the stalk; they will snap naturally where the stalk begins to toughen. Discard the ends. Cut the asparagus in 1/2 inch pieces.

Bring about an inch of water to a boil in a large frying pan. Add the asparagus, reduce the heat to a simmer, cover, and steam for 3 to 5 minutes until tender.

Drain and transfer the asparagus to a mixing bowl. Add the remaining ingredients and toss to coat. Cover and refrigerate for at least 1 hour or until chilled. Serve chilled or at cool room temperature.

Note: This can be cooking in a Farberware® Electric wok set at 250°F.





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