Fresh Asparagus Salad Liang Pan Lu Sun Recipes

FRESH ASPARAGUS SALAD (LIANG-PAN-LU-SUN)

Fresh Asparagus Salad (Liang-Pan-Lu-Sun) image

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

Ingredients

1 1/2-2 lbs fresh asparagus, no more than 1/2 inch in diameter
4 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons sesame oil

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

Roasted Asparagus Salad with Tangerine Dressing image

Categories Salad Fruit Vegetable Roast Low Fat Vegetarian Asparagus Spring Healthy Tangerine Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts

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)

Asparagus Shandong Style (Liang Ban Lu-Sun) image

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

Ingredients

1 1/2 lbs asparagus, trimmed and cut crosswise on the diagonal into 2-inch pieces
1 tablespoon reduced sodium soy sauce
1 teaspoon sesame oil
2 drops red chili oil
1/2 teaspoon toasted sesame seeds

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

Asparagus Salad, Italian-Style image

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

Ingredients

1 1/2 to 2 pounds asparagus, not too skinny (fat is fine)
2 tablespoons olive oil, or to taste
Lemon juice to taste
Salt and pepper to taste
Freshly shaved Parmesan to taste

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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