Asparagus Salad with Vinaigrette Chinoise

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	5 minutes
	Ready In	25 minutes

Ingredients

1	pound	asparagus	thin, end trimmed, stalks peeled if thick
1/2	hea	lettuce	red-leaf
1/4	cup	rice wine vinegar
2	tablespoons	soy sauce
1/2	teaspoon	sugar
1/4	teaspoon	red pepper flakes
3	tablespoons	corn oil
4	teaspoons	sesame oil
1	x	salt	coarse
1	teaspoon	butter, unsalted
1/4	cup	sunflower seeds	raw
1	tablespoon	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.

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Member Review

Cheddar-Potato-Broccoli Soup

This would be a great winter time soup.

Reviewed by muregina

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