Asparagus Salad
Ingredients
- 18 asparagus spears, trimmed and sliced
- 1 cup jicama, peeled and julienned
- 1 T tamari
- 1/2 t ginger, minced
- juice and zest of a tangelo
- 1 1/2 tablespoon sugar
- 1 teaspoon black bean sauce
- 1 T olive oil
- 1/8 t sesame oil
Instructions
In a saucepan, simmer the asparagus until tender, about 4 minutes. Drain, plunge in ice water, and set aside. In a saucepan over medium heat, whisk together tamari, ginger, tangelo juice and zest, sugar, and black bean sauce. Simmer the mixture for 2 minutes. Let cool, then whisk in olive oil and sesame oil. Let cool. Combine asparagus with jicama, and toss with the dressing. Garnish with sesame seeds. Serve at room temperature.
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