Oriental Asparagus Salad Recipes

ORIENTAL ASPARAGUS SALAD

Steps:

• Cook the asparagus in a small amount of water until crisp tender, about 4 minutes.
• Drain well and place in a large bowl.
• Combine the remaining ingredients and pour over asparagus; toss to coat.
• Cover and chill for 1 hour.
• Drain before serving.

ASIAN MARINATED ASPARAGUS SALAD

Steps:

• Cook the asparagus in salted boiling water until tender but crisp.
• Drain, and rinse with cold running water, set aside.
• In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
• Seal the asparagus in the bag and marinate overnight in the refrigerator.
• Sprinkle the marinated asparagus with almonds and scallions before serving.

ASIAN ASPARAGUS AND RADISH SALAD

Steps:

• Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
• Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
• Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.
• Add the asparagus, radishes and scallion; toss to combine.
• Serve warm or room temperature.

SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME

Steps:

• Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
• Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
• Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
• Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

ORIENTAL ASPARAGUS

Steps:

• Cook asparagus until just tender, I microwave for 2 1/2 minutes.
• Rinse with cold water briefly.
• Mix garlic, ginger, soy sauce, rice vinegar and seaseme oil. Pour over asparagus while still warm.
• Sever hot or cold.

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

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.

ASPARAGUS SALAD, JAPANESE-STYLE

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 bowl.
• Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

ASIAN ASPARAGUS SALAD WITH PECANS

Steps:

• Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
• In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

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.