High Flavor, Low Labor: Reinventing Weeknight Cooking
Tags: salads carrots asian asparagus
Recipe Reviews
sturlington from Hillsborough, NC
We all really liked this salad. It made a nice accompaniment to an Asian-style chicken soup. I was a little skeptical since the asparagus wasn't cooked very long but it worked. I left out the red pepper flakes since I was serving it to my toddler.
(edited 9th October 2012) (0) comment (0) useful
goodfoodhunter from , MI
I marked this recipe during my initial peruse through the book since we eat a lot of asparagus. Tonight, though, we were trying to use up stuff in the fridge and that included a bag of green beans.
I decided that green beans would work just as well as asparagus. And I do believe I was right! The beans did need to cook a bit longer so I put those in first for about 2 minutes then added the shredded carrots.
I used a little more red pepper flake than the recipe called for and thus the salad had some definite heat but it was a good counter to the turkey salad we are also using up from the holiday weekend.
Note: I cut the recipe in half since its just my husband and I. I made the full dressing amount though and just used about half on the beans and carrots, saving the rest for a fresh batch in a day or two.
Queezle_Sister from Salt Lake City, UT
This is an amazing recipe. We didn't have pre-grated carrots, but it was easy enough to grate up 2 large carrots. The beauty of bright green asparagus and orange carrot gave this salad real eye appeal.
However, this salad is so much more that eye candy. A dressing, which really was an amazing reduction using rice vinegar and other ingredients, set this recipe apart. My husband, a salad lover, said that this was the best salad he has ever had.
This recipe will be in strong rotation whenever asparagus is in season!
(edited 20th December 2010) (0) comment (0) useful
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