Jo Pan Lou Sun

Directions

1. 1
   Cut off tough end of asparagus.
2. 2
   Simpy start cutting the asparagus from the tip down until the spears become too tough to cut with a reasonably sharp knife.
3. 3
   Discard the tough ends.
4. 4
   Bring water to boil then parboil the carrots for 4 mintes then add the Asparagus and continue to boil 2 more minutes.
5. 5
   Drain well and place in serving bowl while hot then add the dressing, mix well and toss.
6. 6
   Serve hot.
7. 7
   To serve cold, rinse vegetables when you remove with cold water.
8. 8
   Drain well then add dressing.
9. 9
   To obtain juice put ginger thru a garlic press.