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Name: Asparagus Salad with Vinaigrette Chinoise
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Dried red pepper flakes; 1/2 Head red-leaf lettuce; 1 ts Unsalted butter; 1 tb Diagonally sliced green; 1/4 c Rice wine vinegar; 2 tb Soy sauce; 1/4 c Raw sunflower seeds; 1 lb Thin asparagus, end trimmed; 1/2 ts Sugar; Coarse salt; 3 tb Corn oil; 4 ts Sesame seed oil

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INGREDIENTS

1/4 ts Dried red pepper flakes
1/2 Head red-leaf lettuce
1 ts Unsalted butter
1 tb Diagonally sliced green
1/4 c Rice wine vinegar
2 tb Soy sauce
1/4 c Raw sunflower seeds
1 lb Thin asparagus, end trimmed
1/2 ts Sugar
Coarse salt
3 tb Corn oil
4 ts Sesame seed oil

INSTRUCTIONS

(From "Pacific Northwest Palate," by Susan Bradley.) Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels. Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus. Cool, cover and refrigerate for several hours or overnight, if desired. Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown. Remove and reserve. 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Asparagus Salad with Vinaigrette Chinoise

1/4 ts Dried red pepper flakes
1/2 Head red-leaf lettuce
1 ts Unsalted butter
1 tb Diagonally sliced green
1/4 c Rice wine vinegar
2 tb Soy sauce
1/4 c Raw sunflower seeds
1 lb Thin asparagus, end trimmed
1/2 ts Sugar
 Coarse salt
3 tb Corn oil
4 ts Sesame seed oil

(From "Pacific Northwest Palate," by Susan Bradley.)    Slice the asparagus in a long diagonal at 2" intervals. Blanch in a  large pot of boiling water for about 4 minutes, until just  tender-crunchy. Drain, refresh under cold running water, then dry  carefully with paper towels.    Whisk together the rice wine vinegar, soy sauce, sugar, red pepper,  corn oil, sesame seed oil and salt, to taste. Toss with the  asparagus. Cool, cover and refrigerate for several hours or  overnight, if desired.    Melt the butter in a small saute pan and stir-fry the sunflower seeds  until golden brown. Remove and reserve.    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.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 4 Servings

Calories: 661
Calories from Fat: 660 (100%)

Amt Per Serving		% DV

	Total Fat 73.3g	98 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 40.2g
	Polyunsanturated Fat 20.5g
Cholesterol 15.3mg		5 %
Sodium 167.6mg		6 %
Potassium 20.4mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.8g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 661

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