Photo: Green Asparagus and Bell Pepper Salad

Topped with a refreshing ponzu and mustard dressing

Cooking time
10 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

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1 bunch


1 leave


1-1/2 tsp

1-1/2 Tbsp


  1. Remove the woody ends of each asparagus, then peel away the tough outer layer for thick stalks and boil them in lightly salted water (not listed in ingredients).
    Cut into 3 cm (1-1/4 in.) lengths.
    Quickly boil the bell pepper in the same water, and then julienne.
  2. Shred the lettuce into easy-to-eat sizes.
  3. Dress (1) and (2) with the dressing (A) and serve.