2 bunches asparagus
100g of bean sprouts
100g baby spinach leaves, washed
200g cup mushrooms, thinly sliced
¼ cup Buderim Naked Ginger
1 clove of garlic peeled
1 tbsp white Miso paste
1 tsp sesame oil
Juice of 2 orange
- Trim and halve asparagus, cook in boiling water for 1 minute, drain and drop into a bowl of cold water. Drain asparagus and set aside.
- Arrange bean sprouts, baby spinach, sliced mushrooms and cooked asparagus onto a serving platter.
- Place all dressing ingredients into a blender and blend until smooth. Pour over salad just before serving.
Tip: Buderim Crystallised Ginger can be used as an alternative to Naked Ginger. The result is the dressing is a little sweeter!