Asparagus Salad with Vinaigrette Chinoise Recipe

Name: Asparagus Salad with Vinaigrette Chinoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. thin asparagus, ends trimmed and stalks peeled to the tip, if thick; 1/2 head red-leaf lettuce; 1/4 cup rice wine vinegar; 2 tbsp. soy sauce; 1/2 tsp. sugar; 1/4 tsp. dried red pepper flakes; 3 tbsp. corn oil; 1-1/3 tbsp. sesame seed oil; Coarse salt; 1 tsp. unsalted butter; 1/4 cup raw sunflower seeds; 1 tbsp. diagonally sliced green onion (green part only)

Servings: persons

1 lb. thin asparagus, ends trimmed and stalks peeled to the tip, if thick
1/2 head red-leaf lettuce
1/4 cup rice wine vinegar
2 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. dried red pepper flakes
3 tbsp. corn oil
1-1/3 tbsp. sesame seed oil
Coarse salt
1 tsp. unsalted butter
1/4 cup raw sunflower seeds
1 tbsp. diagonally sliced green onion (green part only)

1
Slice the asparagus in a long diagonal at 2 intervals.
2
Blanch in a large pot of boiling water for approximately 4 minutes, until just tender-crunchy.
3
Drain; refresh under cold running water, then dry carefully with paper towels.
4
Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste.
5
Toss with the asparagus.
6
Cool; cover and refrigerate for several hours or overnight, if desired.
7
Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown.
8
Remove and reserve.
9
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.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. thin asparagus, ends trimmed and stalks peeled to the tip, if thick, 1/2 head red-leaf lettuce, 1/4 cup rice wine vinegar, 2 tbsp. soy sauce, and more.

Yes, Asparagus Salad with Vinaigrette Chinoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus Salad with Vinaigrette Chinoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions