Saturday, June 7, 2008
We are still eating asparagus. It has been a wonderful growing season so far, but I do tend to get tired of it after awhile. Now that it's hot, we won't have much more of it. I've been running out of ideas as to how to cook it, and since it's so hot, I've been adding it fresh to salads. The garden lettuce is ready to thin out so I'll have baby greens too. Here's a recipe for a nice cold salad. It's what's for dinner, with a nice cold beer.
Cold Noodle Salad
For the dressing, mix together 1/4 cup rice wine vinegar, 3 tablespoons soy sauce, 1 tablespoon vegetable oil, 1 teaspoon grated ginger, 1 teaspoon sugar, 1 teaspoon freshly-chopped parsley.
Use salad greens, green onions, carrots, cucumber, red bell pepper, mushrooms, asparagus, or any combination of salad fixin's and top with cold, leftover spaghetti or small noodles. Cooked ramen-style noodles are good too. Top with the dressing and add a sprinkle of sesame or sunflower seeds if desired.