Asparagus salad with vinaigrette chinoise Recipe

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Asparagus salad with vinaigrette chinoise

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Appetizers, Asian, Asparagus, Chinese, Dressings, Ethnic, Salads, Vegetables, Vinaigrette

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Ingredients:

1	lbs	Thin asparagus, end trimmed
		-and stalks peeled to the
		-tip, if thick
1/2		Head red-leaf lettuce
1/4	cup	Rice wine vinegar
2	tbsp	Soy sauce
1/2	tsp	Sugar
1/4	tsp	Dried red pepper flakes
3	tbsp	Corn oil
4	tsp	Sesame seed oil
		Coarse salt
1	tsp	Unsalted butter
1/4	cup	Raw sunflower seeds
1	tbsp	Diagonally sliced green
		-onion, green part only

Procedures:

1	Slice the asparagus in a long diagonal at 2" intervals.
2	Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy.
3	Drain, refresh under cold running water, then dry carefully with paper towels.
4	Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste.
5	Toss with the asparagus.
6	Cool, cover and refrigerate for several hours or overnight, if desired.
7	Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown.
8	Remove and reserve.
9	When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.
10	Susan bradley, "pacific northwest palate",