Chinese Asparagus Salad
INGREDIENTS
- 1 pound thin asparagus, trimmed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 ½ teaspoons sugar
Slice the asparagus diagonally into 2-inch lengths, keeping the tip and the stems separate.
Combine the soy sauce, oil, vinegar and sugar in a small saucepan. Stir over moderate heat just till the sugar dissolves. There will be a small amount of sauce. Set aside.
Bring a pot of lightly salted water to a boil. Drop in the stems and cook 1 minute. Add the tops and cook 1 minute more. Drain and rinse under cold water.
Put the asparagus in a bowl, add the soy mixture, and toss.
Serve at room temperature on lettuce leaves. Serves 4.