1 hour ago
Thursday, March 1, 2012
The anticipation of picking my first real crop of asparagus stalks is driving me crazy.
The feathery fronds have been cut down and the dirt remains, waiting for the warmth of spring to arrive and those tall, skinny stalks to come up. I am going to have a bumper crop this year if all goes as planned.
Though I don't usually buy asparagus from Peru during the lean months, I really wanted something to go w/ a Chinese dinner and this simple salad came up.
So, please forgive me for buying vegetables out of season, I guess I am not really a locavore after all. :)
This is best chilled a few hours before serving, and I will of course be making it again in the spring when the REAL local asparagus is ready.
Chinese Asparagus Salad:
2 bunches of asparagus
4 cups of water
2 tbsp lite soy sauce
2 tbsp Asian sesame oil
1 clove garlic, minced
1/2 tsp sugar
Mix the soy sauce, sesame oil, garlic and sugar in a bowl and set aside.
Trim the tough woody ends of the asparagus spears and slice the spears into 1" diagonals.
Blanch in boiling water for 1 minute and drain. Pat dry with paper towels so the dressing adheres well.
In a serving bowl, add the asparagus pieces and pour the dressing over. Toss to coat. Sprinkle with sesame seeds and refrigerate at least 2 hours before serving.
P.S. sorry to show you a photo of dirty dishes in my sink, but I found this photo when uploading the pics. The camera must have snapped it by accident and thought it was meant to be!