Asparagus and Shitake Salad with Pickled Ginger



1 pound asparagus

6 slices The Ginger People® Organic Natural Pickled Sushi Ginger

10 shitake mushrooms

1 tbsp The Ginger People® Ginger Lime Sauce

2 tbsp sugar

¼ tsp sherry

Juice of 1 lime

1 tbsp sesame oil

Black sesame seed for garnish


Wash and trim asparagus. Steam spears until just tender, approx. 3-5 minutes. Drain asparagus and rinse under cold water to stop cooking. Meanwhile, slice ginger into thin slivers. Set aside. Heat saute pan to medium high, add butter, being careful not to burn butter. Add mushrooms and saute quickly. Remove mushrooms from pan. Set aside. Mix remaining ingredients in small bowl. About 10 minutes before serving, slice asparagus on the bias into 2 inch pieces. Add pickled ginger to marinade. Toss asparagus and mushrooms with marinade. Sprinkle black sesame seeds. Serve at room temperature. (Click to Print This Page)

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