Chinese Asparagus Salad

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.


  • 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
  • Vinaigrette:
  • 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.
  • Vinaigrette:
  • 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.


Keywords: asparagus, salad

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