---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Salads
       Yield: 4 servings
      12    Medium-size asparagus
       4    Pieces pickled red ginger
       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.