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Salad
4 servings
25 minutes
5 minutes
Chef Martin Yan
In the spring when California’s asparagus harvest begins, I prepare this versatile vegetable Sichuan style. I blanch it in boiling water, chill it in ice water, then toss it in a tangy dressing. When asparagus is not in season, I use blanched Chinese long beans or green beans. You can prepare the salad components ahead of time, but wait until the last minute to add the dressing. Green vegetables lose their bright color if they stand in an acidic dressing too long.
1 pound Asparagus
1 teaspoon Cooking Oil
1/2 teaspoon Salt
1/4 cup Sweet Chili Sauce
2 tablespoons Lemon Juice
2 teaspoons Soy Sauce
2 teaspoons Sesame Oil
1 Orange
1/3 cup Glazed Walnuts
Trim asparagus by cutting spears diagonally into 1½ inch pieces. In a pan, bring 2 inches of water to a boil. Add oil, salt and asparagus; cook until tender-crisp, 1 to 2 minutes. Drain, rinse with cold water and drain again. Pat dry with paper towels. Chill until ready to serve.
Combine dressing ingredients in a small bowl; mix well.
Segment orange by cutting away the peel and white pith; cut and lift out segments.
Just before serving, pour dressing over asparagus and stir lightly to coat. Place on a serving plate and top with orange segments. Sprinkle with nuts and serve.
Copyright Yan Can Cook, Inc., 2014.
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