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  • Asparagus Salad With Vinaigrette Chinoise

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    Asparagus Salad With Vinaigrette Chinoise
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Thin asparagus, end trimmed and stalks peeled to the tip, if thick
    • 1/2 head red-leaf lettuce
    • 1/4 c. Rice wine vinegar
    • 2 Tbsp. Soy sauce
    • 1/2 tsp Sugar
    • 1/4 tsp Dry red pepper flakes
    • 3 Tbsp. Corn oil
    • 4 tsp Sesame seed oil Coarse salt
    • 1 tsp Unsalted butter
    • 1/4 c. Raw sunflower seeds
    • 1 Tbsp. Diagonally sliced green onion, green part only

    Directions

    1. Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 min, till just tender-crunchy. Drain, refresh under cool running water, then dry carefully with paper towels.
    2. Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus. Cold, cover and chill for several hrs or possibly overnight, if you like.
    3. Heat the butter in a small saute/fry pan and stir-fry the sunflower seeds till golden. Remove and reserve.
    4. When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.
    5. Orchekowski

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