John Myers
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Asparagus Salad with Soy-chilli-vinegar-oil Dressing
The perfect asparagus salad with soy-chilli-vinegar-oil dressing recipe with a picture and simple step-by-step instructions.
- 500 g Green asparagus, 1 bunch
- 1 shot Vinegar for cooking the asparagus
- 0,5 tsp Sugar
- 2 tbsp Soybean oil
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Japanese soy sauce or soy sauce, light
- 3 tbsp Sweet chili sauce
- Salt, pepper from the mill
asparagus
- Wash the asparagus, cut off approx. 1/3 from the lower end. (I use this rest for a soup, for example). Boil the asparagus tips in salted water with sugar and 1 dash of vinegar for approx. 10 to 12 minutes.
marinade
- Mix the vinegar, soy sauce, oil and sweet chilli sauce together.
- Put the cooked asparagus, drained, into the bowl, carefully fold in the marinade and let it steep for approx. 1 hour. Season to taste with salt and pepper. Arrange the asparagus on a plate and sprinkle with the remaining marinade.
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