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What You Need:
(To Serve: 4 as separate salad course or 6 to 8 as Chinese Meal)
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1½ to 2 pounds of young, fresh asparagus, each stalk no more than ½ inch in diameter
4 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons sesame-seed oil
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Translate this recipe:
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| How To Cook: |
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1. Bend each asparagus stalk back until the tough root end snaps away. Discard the ends. Slice the remaining stalks in 1½-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.
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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.
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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.
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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.
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5. With a large spoon, toss to coat each asparagus piece thoroughly with the dressing. Chill slightly-no longer than 2 hours-before serving.
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