This is an adaption of a Szechwan style salad which is served at room temperature. When asparagus is not in season, Chinese long beans or regular green beans make a good substitute. You can prepare the salad components ahead of time but do not dress until ready to serve as the dressing will make the green vegetables lose their brightness if left standing.
Ingredients
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[0] => Array
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[62609f4e-c4d6-dd24-9128-7ab1020ac1bb] => Array
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[title] => asparagus, fresh
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[title_custom] => asparagus
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[title] => sea salt
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[measure] => cup
[title_custom] => sweet chili sauce
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[method] =>
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[title_custom] => clove garlic,
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[method] => minced
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[0a2c8c77-1b6f-06c4-b996-f223005d7522] => Array
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[title] => juice, lime, fresh
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[title] => sauce, soy, light
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[title_custom] => light soy sauce
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[title] => oil, sesame
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[title] => oranges, med, fresh
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[title_custom] => orange,
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[method] => segmented
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[e9c2a26c-f2b7-aa94-4d17-9af6757f789d] => Array
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[title] => nuts, walnuts, english, dried, halves
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[quantity] => 0.33
[measure] => cup
[title_custom] => glazed walnuts
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[method] => (available at Chinese stores)
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[ddbeaaa5-9629-7ec4-f9a8-e4c6ff8d4acc] => Array
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[title] => onion, green, tops & bulb, fresh, med, 4 1/8" long
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[quantity] => 2.00
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[title_custom] => green onions,
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[method] => finely sliced
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[825c0d35-46b9-8d34-295f-6a804027409d] => Array
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[title] => herb, cilantro, whole plants, fresh
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[ingredientuuid] => 825c0d35-46b9-8d34-295f-6a804027409d
[quantity] => 0.00
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)
-
1 pound asparagus
-
1 tsp vegetable oil
-
1/2 tsp sea salt
-
1/4 cup sweet chili sauce
-
1 clove garlic, minced
-
2 tablespoons lime juice
-
1 tbsp rice vinegar
-
2 teaspoons light soy sauce
-
2 teaspoons sesame oil
-
1 tbsp sesame seeds toasted
-
1 orange, segmented
-
1/3 cup glazed walnuts (available at Chinese stores)
-
2 green onions, finely sliced
-
Cilantro sprigs, optional
Recipe Method
1. Cut off the tough ends of the
asparagus. Cut on the bias into 2-inch pieces.
2. Bring a medium stockpot or saucepan of water to a boil and add the vegetable oil and salt. Add the asparagus and cook until tender-crisp, about 1 to 2 minutes.
3. Remove and immediately place into an ice water bath to cool and drain well. Pat dry with paper towels and place into a bowl, cover and chill until ready to serve.
4. In a small bowl, mix together the chili sauce, garlic, lime juice, rice vinegar, soy sauce and sesame oil.
5. To serve, pour the dressing over the asparagus and mix lightly to coat evenly. Place on serving plate and top with oranges, walnuts, green onions and cilantro sprigs.
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