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Recipe Name: Asparagus Salad With Vinaigrette Chinoise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Thin asparagus, end trimmed
and stalks peeled to the
tip if thick
1/2 Head red-leaf lettuce
1/4 Cup(s) Rice wine vinegar
2 Tablespoon(s) Soy sauce
1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) Dried red pepper flakes
3 Tablespoon(s) Corn oil
4 Teaspoon(s) Sesame seed oil
Coarse Salt
1 Teaspoon(s) Unsalted butter
1/4 Cup(s) Raw sunflower seeds
1 Tablespoon(s) Diagonally sliced green
onion green part only
(From "Pacific Northwest Palate," by Susan Bradley.) 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. From Tuscon area newspapers,
1994, 3rd quarter, courtest Mike Orchekowski. File

Nutrition (calculated from recipe ingredients)
Calories: 108
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 3.8mg
Sodium: 428.3mg
Potassium: 294.9mg
Carbohydrates: 10.1g
Fiber: 1g
Sugar: 1.3g
Protein: 1.7g

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