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Asparagus Salad with Vinaigrette Chinoise

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Submitted by lcgourmet

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

25 min

This cold asparagus salad rewards advance preparation. The asparagus, cut in long diagonal pieces and blanched, goes into the sesame-soy vinaigrette while still slightly warm and marinates in the refrigerator for several hours or overnight. By the next day the flavors have fully settled into the asparagus and the dressing clings to every piece rather than pooling at the bottom.

The Vinaigrette Chinoise balances rice wine vinegar’s gentle acidity with soy sauce, a pinch of sugar, red pepper flakes, corn oil, and sesame oil. The sesame oil is the flavor anchor here; use toasted sesame oil specifically for the most pronounced nutty character.

The butter-toasted sunflower seeds are the unexpected finish. Quickly stir-fried in butter until golden, then scattered over the plated salad right before serving. Warm, buttery crunch against cold asparagus.

Dry the blanched asparagus thoroughly before dressing; water on the pieces dilutes the vinaigrette as it marinates overnight.

Chef Tips

  • Long diagonal cuts expose more surface area for the dressing to penetrate during marinating
  • Peel thicker asparagus stalks so the marinade can reach through to the interior
  • Use toasted sesame oil, not raw; raw sesame oil has a flat, muted flavor
  • Add sunflower seeds at serving only, not during marinating, to keep them crisp

Variations

  • Toasted sesame seeds: Swap for sesame seeds for a more traditionally Chinese presentation
  • Ginger: Stir a teaspoon of minced fresh ginger into the vinaigrette for extra depth

Ingredients

1 453.6
POUND G ASPARAGUS
thin, end trimmed, stalks peeled if thick
½ 0.5
HEA HEA LETTUCE
red-leaf *
¼ 59
CUP ML RICE VINEGAR
½ 2.5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML RED PEPPER FLAKE
3 45
TABLESPOONS ML CORN OIL
4 20
TEASPOONS ML SESAME OIL
1
X SALT
coarse, to taste *
1 5
TEASPOON ML UNSALTED BUTTER
¼ 59
CUP ML SUNFLOWER SEED
raw
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
diagonally sliced, green part only

Directions

Slice the asparagus in a long diagonal at 2” intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels.

Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus.

Cool, cover and refrigerate for several hours or overnight, if desired.

Melt the butter in a small sauté pan and stir-fry the sunflower seeds until golden brown. Remove and reserve.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 223 80% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 455mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 14%
Sugars g
Protein 10g
Vitamin A 19% Vitamin C 11%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 
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