Fresh Asparagus Salad
Print This Recipe
INGREDIENTS 1-½ 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 oilPREPARE AHEAD
Bend each asparagus stalk back until the tough root end snaps away. Discard the ends. Slice the remaining stalks in 1-½-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.
Wash the asparagus under cold running water and parboil the pieces by dropping them into 2 quarts of rapidly boiling water for 1 minute. 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.
TO ASSEMBLE
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. With a large spoon, toss to coat each asparagus piece thoroughly with the dressing.
Chill slightly, no longer than 2 hours, before serving.
As a separate salad course, this will serve 4
As part of a Chinese meal, it will serve 6 to 8