For the dressing:
1/4 cup rice vinegar
2 cloves garlic, minced in a garlic press
1 tablespoon grated fresh gingerroot
a few drops of bottled hot pepper sauce, to taste
For the salad:
1 pound thin asparagus
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup canned baby corns, drained
1 pound steamed, peeled shrimp
Combine the dressing ingredients.
Break the tough ends off the asparagus and cut the 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 asparagus with the remaining salad ingredients and stir in the dressing.
4-6 servings
