Asparagus Salad with Vinaigrette Chinoise

Name: Asparagus Salad with Vinaigrette Chinoise
Yield: 4
Cuisine: Fusion
Ingredients: asparagus; lettuce; rice vinegar; soy sauce, tamari; sugar; red pepper flakes; corn oil; sesame oil; salt; butter, unsalted; sunflower seeds; scallions, spring or green onions

Submitted by lcgourmet

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

25 min

Ingredients

POUND ASPARAGUS
thin, end trimmed, stalks peeled if thick

HEA LETTUCE
red-leaf *

CUP RICE VINEGAR

TABLESPOONS SOY SAUCE, TAMARI

TEASPOON SUGAR

TEASPOON RED PEPPER FLAKES

TABLESPOONS CORN OIL

TEASPOONS SESAME OIL

X SALT
coarse *

TEASPOON BUTTER, UNSALTED

CUP SUNFLOWER SEEDS
raw

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.