Asparagus Salad With Vinaigrette Chinoise

Recipe Ingredients

1 lb	454g / 16oz	Thin asparagus - end trimmed peeled to the - tip, if thick
1/2		Red-leaf lettuce
1/4 cup	59ml	Rice wine vinegar
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Dried red pepper flakes
3 tablespoons	45ml	Corn oil
4 teaspoons	20ml	Sesame seed oil
		Coarse salt
1 teaspoon	5ml	Unsalted butter
1/4 cup	27g / 1oz	Raw sunflower seeds
1 tablespoon	15ml	Diagonally sliced green - onion, green part

Recipe Instructions

Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels.

Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus. Cool, cover and refrigerate for several hours or overnight, if desired.

Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown. Remove and reserve. 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.

Source:
Rosie Daley from "In the Kitchen with Rosie"

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