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1-1/2 pounds asparagus
Blanch asparagus in boiling water for 4 minutes. Do not overcook. Drain and rinse under cold water. Pat dry and slice into 1-1/2" pieces.
Mix together remaining ingredients. Toss with asparagus and refrigerate at least one hour.
Posted by Barbara Berner
Nutritional Info Per Serving: N/A
Zest of 1/2 orange
1/2 tbsp. honey
1 tbsp. soy sauce
1 tbsp. olive oil
1 tbsp. dry sherry or red wine vinegar