Title: Asparagus salad with pickled ginger
 Categories: Chinese, Salads
      Yield: 4 Servings
 
     12    Medium-size asparagus
      4    Pieces pickled red ginger

MMMMM--------------------------DRESSING-------------------------------
      1 tb Thin soy sauce
    1/4 ts Ginger juice
      1 pn Sugar
      1 tb Sesame oil
 
  Wash asparagus spears.  Use sharp paring knife to peel off tough
  white skin on lower stem and cut off the very end. When steamer is
  hot, steam spears until barely cooked. They are overcooked when the
  color is olive. Remove from steamer, drain any water, and cool to
  room temperature. Meanwhile, mix dressing ingredients in small bowl.
  Slice pickled red ginger into thin slivers.  About ten minutes before
  serving, slice spears on the bias into 2" segments. Place on serving
  dish, intermingled with pickled ginger. Pour dressing over asparagus,
  and let it permeate the salad. Serve at room temperature.  This salad
  can also be served while asparagus is still warm, or it can be
  chilled.