FRESH ASPARAGUS SALAD (LIANG-PAN-LU-SUN)
This is a delicious and easy Chinese side dish that can be prepared ahead. Recipe is originally from the Time-Life cooking series, Foods of the World, The Cooking of China, and is a favorite of ours.
Provided by Leslie in Texas
Categories Vegetable
Time 21m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bend each asparagus stalk back until the tough root end snaps away.
- Discard the ends.
- Wash the stalks and slice diagonally into bite- sized pieces.
- Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking.
- Spread them on a double thickness of paper towels and pat them dry.
- In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved.
- Add the asparagus and toss to coat each piece with the dressing.
- Chill slightly--no more than 2-3 hours--before serving.
- May be served chilled or at room temperature.
ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING
Steps:
- Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
- Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
ASPARAGUS SHANDONG STYLE (LIANG BAN LU-SUN)
A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But here in the United States, when the price comes down in summer, take advantage of this flavorful dish. Saveur Magazine, August/September 2008 We made a version of this but as it was it would have been way too spicy for our residents.
Provided by Manami
Categories Peppers
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a boil over high heat.
- Add asparagus to pot and cook until tender-crisp and bright green, 1 1/2-2 minutes.
- DO NOT OVERCOOK!.
- Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2-3 minutes.
- Drain again, then transfer to paper towels, pat dry, and set aside.
- Whisk together soy sauce, sesame oil, and chile oil in a medium bowl.
- Add asparagus and toss.
- Transfer to a serving bowl and garnish with sesame seeds.
Nutrition Facts : Calories 106.3, Fat 3.6, SaturatedFat 0.6, Sodium 347.8, Carbohydrate 15.1, Fiber 7, Sugar 4.6, Protein 8.8
ASPARAGUS SALAD, ITALIAN-STYLE
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
- Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
- Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.
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