Print Recipe | [x]close

Asian Asparagus Salad


For the salad:

1 pound asparagus

1 red bell pepper, chopped

2 stalks celery, chopped

1 cup canned baby corns, drained

2 cups cooked brown rice

For the dressing:

¼ cup rice vinegar

4 tablespoons Benefiber®*

2 cloves garlic, minced in a garlic press

2 tablespoons soy sauce

1 tablespoon grated fresh gingerroot

½ teaspoon hot sauce, or to taste


Break the tough ends off the asparagus and cut stalks into 1" pieces. (Diagonal cuts look attractive.) Steam the asparagus for 8 minutes, or until just crisp-tender. (Alternatively, cook in boiling water for 3-4 minutes.) Rinse the cooked asparagus in cold water and drain.

Combine the dressing ingredients.

Mix the asparagus with the remaining salad ingredients in a serving bowl and stir in the dressing.

Yield: 4 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.