Fresh Asparagus Salad (Liang-Pan-Lu-Sun)

1. 1

   Bend each asparagus stalk back until the tough root end snaps away.

2. 2

   Discard the ends.

3. 3

   Wash the stalks and slice diagonally into bite- sized pieces.

4. 4

   Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking.

5. 5

   Spread them on a double thickness of paper towels and pat them dry.

6. 6

   In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved.

7. 7

   Add the asparagus and toss to coat each piece with the dressing.

8. 8

   Chill slightly--no more than 2-3 hours--before serving.

9. 9

   May be served chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.