Asparagus and Sugar Snaps With ginger dressing
Add grilled chicken or fried cubes of tofu to make it a light main dish. But don’t overcook the asparagus and sugar snap or snow peas for this salad! They should be bright green and still have some crunch.
Ingredients
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1 pound asparagus, woody ends removed
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½ pound sugar snap or snow peas
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3 tablespoons grapeseed or vegetable oil
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1 tablespoon rice vinegar or white wine vinegar
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½ teaspoon sesame oil
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1 teaspoon sugar
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1½ teaspoons salt, or to taste
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1½ teaspoons fresh ginger, grated
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¼ teaspoon garlic, grated
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¼ cup grated carrots
Directions
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Bring a large pot of water to boil, then drop in the asparagus and sugar snap peas. Cook for 1 to 2 minutes, just until the vegetables are bright green. Immediately drain and rinse with cold water to stop them from cooking. Let them drain well.
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In a small bowl, whisk together the oil, vinegar, sesame oil, sugar and salt until well combined. Whisk in the ginger and garlic. Taste and see if you want more salt.
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Place the cooled asparagus and sugar snap or snow peas, plus the carrots, in a large serving bowl or platter and pour the dressing over. Use tongs to gently turn and toss the vegetables with the dressing. Serve immediately or refrigerate for up to 2 hours and bring to room temperature before serving.
