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Cold Tossed Asparagus With Sesame Seeds

While there is no tradition of salad in China, there is a repertoire of pickled vegetables and cold dishes such as this for refreshing the palate.

Cuisine: Chinese
Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozAsparagus
2 teaspoons 10mlSesame seeds
1 1/2 tablespoons 22mlPeanut oil
2 teaspoons 10mlSesame oil
1 teaspoon 5mlRice vinegar
1 teaspoon 5mlLight soy sauce
1/4 teaspoon 1.3mlSugar

Recipe Instructions

Snap off and discard the tough ends of asparagus. Cut stalks into 1-inch lengths on the diagonal. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until tender-crisp, about 3 minutes. Drain in a colander and then immediately rinse with cold water to cool. Pat dry with paper towels.

Place the sesame seeds in a small skillet and toast over medium-low heat, tossing occasionally, until golden, about 5 minutes. Reserve.

Stir the remaining ingredients together in a small bowl. Place the asparagus in a shallow ceramic serving dish, pour on the seasoning mixture, and toss with a spoon. Sprinkle with sesame seeds and toss again. Cover with plastic wrap and chill at least 2 hours. Serve cold or at room temperature. This recipe serves 6.

CHINESE COOKING FOR BEGINNERS by Helene Siegel (c) 1992 - Harper Collins, New York - 117 pages - $14.50 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest


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