2 lbs asparagus, trimmed
¼ cup soy sauce
2 tbsp white vinegar
2 tbsp vegetable oil
1 tbsp sugar
1 ½ tbsp grated ginger
2 cloves garlic, minced
¼ tsp pepper
½ cup chopped, toasted walnuts (optional)
Roast asparagus: preheat oven to 400 degrees. Place asparagus in one layer on baking sheet. Drizzle olive oil and rub until asparagus is coated. Salt & pepper to taste. Cook for 8-10 minutes or until lightly browned and tender.
Combine soy sauce, vinegar, oil, sugar and ginger in large bowl. Add remaining ingredients and toss well.
Cover & chill for 1 – 2 hours. Toss again before serving.
Yield: 6 servings
Source: My aunt Pat, not sure where she got it from!
Thoughts: I've made this once before as a Thanksgiving side dish and it went over pretty well. I could do without the walnuts, so that's why I put them as optional and didn't include them in this preparation...honestly, I didn't miss them at all! The fresh grated ginger is a must to get that punch of flavor. Try using low sodium soy sauce...you can't really tell a difference!
Rating: 5
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