ASPARAGUS WITH SWEET AND PUNGENT DRESSING
1 pound asparagus, trimmed
1 teaspoon vegetable oil
1/2 teaspoon salt
FOR THE DRESSING:
2 tablespoons plum sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili oil
2 teaspoons sugar or honey
1/2 teaspoon dried mustard
Chopped toasted walnuts (for garnish)
Cut asparagus diagonally into 1 1/2-inch slices. Bring a pot of water to a boil. Add oil, salt, and asparagus. Cook until asparagus is crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, and drain again. Pat dry with paper towels.
Combine dressing ingredients in a bowl. Add asparagus and toss to coat. Arrange asparagus on a serving plate and garnish with walnuts.
Makes 4 servings
From: linda/tennessee
Source: Martin Yan's Culinary Journey Through China by Martin Yan
1 pound asparagus, trimmed
1 teaspoon vegetable oil
1/2 teaspoon salt
FOR THE DRESSING:
2 tablespoons plum sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili oil
2 teaspoons sugar or honey
1/2 teaspoon dried mustard
Chopped toasted walnuts (for garnish)
Cut asparagus diagonally into 1 1/2-inch slices. Bring a pot of water to a boil. Add oil, salt, and asparagus. Cook until asparagus is crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, and drain again. Pat dry with paper towels.
Combine dressing ingredients in a bowl. Add asparagus and toss to coat. Arrange asparagus on a serving plate and garnish with walnuts.
Makes 4 servings
From: linda/tennessee
Source: Martin Yan's Culinary Journey Through China by Martin Yan
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