Makes 4 to 6 small servings
This colorful and delicious dish, served at room temperature, is typical of the small vegetable salads of China's East Coast. We serve it in the spring at Big Bowl.
1 tablespoon toasted sesame seeds
1-1/2 pounds fresh asparagus
1 tablespoon Japanese rice wine vinegar
1 teaspoon red wine vinegar
1 teaspoon fish sauce or light soy sauce
1 teaspoon sugar
1 teaspoon Dijon mustard
2 tablespoons fine peanut oil
1 tablespoon sesame oil
In a small skillet, toast the sesame seeds until golden, shaking the pan so they won't burn.
Trim and cut the asparagus into 2-inch lengths. Parboil them in 6 cups water for 2 to 3 minutes, depending on their thickness. Drain and run under cold water to stop the cooking. Dry thoroughly.
Mix together the vinegars, fish sauce, sugar, and mustard. Stir in the oils, combining as you would a vinaigrette. Toss with the asparagus. Sprinkle over the sesame seeds and serve.
Big Bowl Noodles and Rice
By Bruce Cost with Chef Matt McMillin
HarperCollins Publishers, 2000
Recipe reprinted by permission.
This page created November 2000
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