Asparagus (oriental)
Excellent and different; this is served cold
Ingredients
- 2 lbs. of young asparagus, 1/2-inch diameter or pencil thin
- 4 t. soy sauce
- 1 t. sugar
- 2 t. sesame-seed oil
Instructions
Cut each asparagus stalk up to the tough root. Discard the ends. Slice the remaining stalks in 1-1/2 inch lengths, using the roll-cut method (making a diagonal slice through one end of the stalk, then rolling the stalk a quarter turn and slicing again). There should be about 3 cups of asparagus pieces.
Wash the asparagus under cold running water and parboil the pieces by dropping half at a time into 3-quarts of rapidly boiling water for 1 minute. Drain at once and run cold water over the asparagus to stop their cooking and set the color.
Spread them on a double thickness of paper towels and pat them completely dry.
To Assemble: In a small glass bowl, combine the soy sauce, sugar and sesame-seed oil, and mix until the sugar is completely dissolved.
Add the asparagus. With a large spoon, toss to coat each piece thoroughly with the dressing.
Chill slightly – no longer than 2 hours before serving.