I am so happy it is springtime because it means asparagus season is here.
Chinese Asparagus Salad
Chinese Asparagus Salad features asparagus and a simple vegetable marinade. How simple is that?
The asparagus is briefly boiled, then submerged in ice water to cool completely, and topped with a flavorful dressing made with sesame oil, soy sauce, and sugar.
Either as a vegetable or a salad, Asparagus Spears with Sesame is excellent when paired with Sesame Chicken or Thai-Style Stir-Fried Chicken.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CHINESE ASPARAGUS SALAD
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Chinese Asparagus Salad, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST ASPARAGUS CHINESE SALAD
Asparagus. Choose vibrant color asparagus. Snap off the woody bottom end of the asparagus before cooking. If cutting for a smaller size, cut uniformly so they all cook the same.
Do not overcook. The asparagus should be crisp and tender to hold the dressing.
Serving. Serve the salad chilled or at room temperature, and garnish with options such as toasted pecans or red pepper flakes.
Herbs. Tarragon, marjoram, or mint complements the asparagus. This can change the Chinese flavor profile.
WHAT YOU NEED TO PREPARE CHINESE ASPARAGUS SALAD
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Chinese Asparagus Salad, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST ASPARAGUS CHINESE SALAD
Asparagus. Choose vibrant color asparagus. Snap off the woody bottom end of the asparagus before cooking. If cutting for a smaller size, cut uniformly so they all cook the same.
Do not overcook. The asparagus should be crisp and tender to hold the dressing.
Serving. Serve the salad chilled or at room temperature, and garnish with options such as toasted pecans or red pepper flakes.
Herbs. Tarragon, marjoram, or mint complements the asparagus. This can change the Chinese flavor profile.
WHAT YOU NEED TO PREPARE CHINESE ASPARAGUS SALAD
White wine vinegar
Soy sauce
Sugar
Salt
Asparagus,
Sesame seeds
HOW TO PREPARE CHINESE ASPARAGUS SALAD
Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water.
Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath. Add salt until the boiling water tastes like seawater.
Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus is thin, cook for only 1 minute.
Remove the asparagus from the water using a strainer and transfer it to the colander in the ice bath.
Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
Toss the asparagus, sesame seeds, and sauce together, then refrigerate for 1 hour or until ready to serve.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water.
Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath. Add salt until the boiling water tastes like seawater.
Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus is thin, cook for only 1 minute.
Remove the asparagus from the water using a strainer and transfer it to the colander in the ice bath.
Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
Toss the asparagus, sesame seeds, and sauce together, then refrigerate for 1 hour or until ready to serve.
What a beautiful photo - of a beautiful food. I've missed you Kay...glad you're back with us. Thanks for sharing - we eat LOTS of asparagus this time of year. Hope we don't turn green!
ReplyDeleteHi Marsha ~ I'm so glad you like the recipe...Jim and I spent a week with the g'children! We made ice cream sandwich cookies among other things!!! Had so much fun but boy were we exhausted when we got home! Blessings, K
ReplyDeleteI love the combination of sesame and asparagus - yum. We'll be waiting a while yet for asparagus here in Southern Ontario but I'm definitely looking forward to it!!
ReplyDeleteThis looks delish...I'm going to buy asparagus this week, so now I've got a new recipe to try! Thanks
ReplyDeleteOh yay!! I have a bundle of asparagus sitting in my fridge just waiting for this recipe. Thanks so much for posting this, K!
ReplyDelete{HUGS}
We just love Asparagus and your recipe looks delicious. I really appreciate you giving us a shout out on FB. Thank you so much for sharing on Full Plate Thursday and hope to see you next week!
ReplyDeleteMy favorite! Looking forward to your cook book and a treasure of your mom's recipes to share!
ReplyDeleteCongratulations Kay,
ReplyDeleteYou are featured on Full Plate Thursday this week. You are welcome to stop by and pick up your Red Plate, enjoy!