This recipe is based on one from The Thousand Recipe Chinese Cookbook.
I have no idea what region it comes from.
I’ve had the book forever and I don’t know if white asparagus is popular in China.
It is, however, the preferred asparagus in most of Europe, although the green asparagus is making its presence known.
All that being said – we love this with white, green, violet….
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Chinese Asparagus Salad
Use your favorite asparagus for this. For the best flavor, make it 30 minutes ahead. We had it on young spinach leaves.
Time includes marinating the asparagus and boiling eggs.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- 2 eggs, hard boiled, peeled, sliced
- 2oz (60gr) cherry tomatoes, cut in half
- greens for 2 small salads, prepared
- 8oz (250gr) asparagus, violet, green or white, roll-cut
- 4 tsp soy sauce
- 1 tsp sugar
- 2 tsp sesame oil
- 1 tsp soy sauce
- 2 tsp Balsamic vinegar
- 1 tsp Dijon-style mustard
- 2 tbs salad olive oil
- Fill a large saucepan half full of water and bring to a boil over high heat.
- When boiling, drop in asparagus and parboil for 2 minutes.
- Drain and immediately rinse with cold water.
- Spread them on paper towels and pat dry.
- In a bowl big enough to hold the asparagus, mix soy sauce, sugar and sesame oil. Add asparagus and toss lightly to coat.
- Set aside to marinate for 15 – 30 minutes, stirring occasionally.
- Put soy sauce, vinegar and mustard in a small bowl and whisk to combine.
- Drizzle in the olive oil, whisking constantly.
- To assemble:
- Put the greens into a bowl, add the vinaigrette and toss well to coat.
- Divide the lettuce between two plates.
- Arrange the eggs and tomatoes around the lettuce.
- Divide the asparagus and arrange in the middle.
To roll-cut: cut the end off of the asparagus at an angle, roll asparagus 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
Cook white asparagus for 3 minutes.
Eggs: My preferred method is to put them in a steamer basket with a bit of water. Cover and heat on medium until the lid is hot. Reduce heat slightly, and steam for 16 minutes. Remove from heat and put into cold water for 3 minutes. These are easy to peel.
- Serving Size: 1/2 recipe
- Calories: 305
- Sugar: 7.7 g
- Sodium: 518.2 mg
- Fat: 24.2 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 13.5 g
- Fiber: 3.9 g
- Protein: 11.3 g
- Cholesterol: 186.5 mg
Keywords: asparagus, salad
Or try Asparagus & Avocado Salad
Since working in my potager is like planting vegetables in an archeological dig, and the other day I found more rusty nails, I decided I should have a tetanus booster.
It had been 12 years…..
I can get the shot at the pharmacy, which I did.
As she was entering in my medical ID to process the vaccine and injection (no charge to me, of course) she asked if I had my vaccine book with me.
I explained that in the U.S. people don’t (or at least, didn’t) have books that recorded all of their vaccinations.
My dog has one, but I do not.
She excused herself, then came back with a ‘Carnet de Vaccination for adolescents and adults’.
There are pages for all the childhood vaccinations (blank) plus pages for flu shots, Covid vaccinations, shingles, hepatitis, and more.
I feel so official now…
Makes me want to get more shots just to put the little stickers on the pages.
At least I’m up-to-date on my tetanus shots.