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Marinated Asparagus

Anonymous Fri Oct 07 11:34:28 2005

24 asparagus spears, pared

18-1/3 oz. fish bouillon, heated to boiling

1-2/3 oz. vinegar

1 tsp. sugar

3 garlic cloves, pared, crushed

1-3/4 oz. pickled ginger, chopped

3-1/3 oz. oil

Blanch asparagus in boiling water. Drain; reserve blanching liquid for fish aspic. Place asparagus in bowl; add remaining ingredients except oil. Let cool. Add oil; toss to coat.

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