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  Added: Sep 27, 2006  •  Visited (379)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fresh Asparagus Salad
(Liang - Pan - Lu - Sun)
What You Need:
  • 1˝ to 2 pounds of young, fresh asparagus, each stalk no more than ˝ inch in diameter
  • 4 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons sesame-seed oil

  • How To Cook:
    1. Bend each asparagus stalk back until the tough root end snaps away. Discard the ends. Slice the remaining stalks in 1˝-inch lengths, using the roll-cut method: that is, making a diagonal slice through one end of the stalk, then rolling the stalk a quarter turn and slicing again. There should be about 3 cups of asparagus pieces.

    2. Wash the asparagus under cold running water and parboil the pieces by dropping them into 2 quarts of rapidly boiling water for 1 minute.

    3. Drain at once, and run cold water over the asparagus to stop their cooking and set their color. Spread them on a double thickness of paper towels and pat them completely dry.

    4. In a small glass bowl, combine the soy sauce, sugar and sesame-seed oil, and mix until the sugar is completely dissolved. Add the asparagus.

    5. With a large spoon, toss to coat each asparagus piece thoroughly with the dressing. Chill slightly-no longer than 2 hours-before serving.

    To Serve: 4 as separate salad course or 6 to 8 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Condiments » Soy Sauce
    Dish » Salads


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