Asparagus Salad with Vinaigrette Chinoise
Yield
4 servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
thin, end trimmed, stalks peeled if thick |
|
| ½ | hea |
lettuce
red-leaf |
*
|
| ¼ | cup |
rice vinegar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 3 | tablespoons |
corn oil
|
|
| 4 | teaspoons |
sesame oil
|
|
| 1 | x |
salt
coarse |
*
|
| 1 | teaspoon |
butter, unsalted
|
|
| ¼ | cup |
sunflower seeds
raw |
|
| 1 | tablespoon |
scallions, spring or green onions
diagonally sliced, green part only |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
thin, end trimmed, stalks peeled if thick |
|
| 0.5 | hea |
lettuce
red-leaf |
*
|
| 59 | ml |
rice vinegar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 45 | ml |
corn oil
|
|
| 2E+1 | ml |
sesame oil
|
|
| 1 | x |
salt
coarse |
*
|
| 5 | ml |
butter, unsalted
|
|
| 59 | ml |
sunflower seeds
raw |
|
| 15 | 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.
