Asparagus Salad with Vinaigrette Chinoise

25 minutes Prep: 20 minutes Cook: 5 minutes

223 calories per serving view nutrition facts

4 servings suggest servings

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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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Nutrition Facts

Serving Size 163g

Amount per Serving

Calories 223 80% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 455mg	19%
Total Carbohydrate 8.0g	3%
Dietary Fiber 3.0g	14%
Sugars 3.0g
Protein 5.0g	10%