This is the sauce we serve with the puffed pastry wrapped asparagus spears.
3/4 cup creamy peanut butter, (we use an organic, natural peanut butter made with just peanuts and a
bit of salt)
1/4 cup rice vinegar
1/3 cup water
1/3 cup tamari or soy sauce
2 tablespoons honey
2 tablespoons grated fresh ginger
2 cloves garlic, chopped
Add everything to a blender and mix on high until creamy.
Makes a scant 2 cups of peanut sauce. It can be refrigerated for up to a week.
This is also a nice dipping sauce for grilled chicken.
Brampton Bed and Breakfast Inn
Proud to be the Chesapeake Bay Broad