otrdiena, 2015. gada 31. marts

Tasty Tuesday I Asparagus Salad with Radish

Makes - 4 servings
Prep time - 15 minutes


 One bunch of asparagus
2 tablespoons vinegar ( I prefer balsamic, but you can use white too)
1 tablespoon soy sauce ( if you prefer to reduce salt in your diet skip this)
2 tablespoon oil ( I like grape seed oil, but you can use coconut, olive, avocado )
1 tablespoon sesame seeds
1 teaspoon grated ginger
1 teaspoon grated garlic
1 big bunch of radishes
1 cup of sliced onion


Fill a medium sauce pan with a ice cold water and second pan fill with 3 cm water and bring to a boil.

Slice asparagus in pieces you prefer ( I like smaller pieces, because it is easier to cover them with sauce and seasonings.
Boil asparagus for about 2 minutes or until tender crisp and transfer them into ice water.
When asparagus is cooled down drain them well.
Combine vinegar, soy sauce, oil ginger and garlic in a large bowl. 
Add the asparagus, thinly sliced radish and onion in bowl and toss to combine.
Serve well refrigerated.
Have a nice appetite:)

About ingredients: 

Asparagus scientific name Asparagus officinalis is a spring vegetable. It was one classified in the lily family like onions and garlic, but now there is separate asparagus family. 
Only young asparagus shoots are commonly eaten - once the buds start to open, the shoots quickly turn woody.
Water makes up to 93% of asparagus, it is low in calories and very low in sodium. It is a good source of vitamin B6 ( 9.05.2015. ), calcium ( 16.05.2015. ), Magnesium ( 11.04.2015. ), and a very good source of dietary fibre, protein and lots of vitamins.

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