Asparagus Shandong Style Liang Ban Lu Sun Recipes

FRESH ASPARAGUS SALAD (LIANG-PAN-LU-SUN)

Steps:

• Bend each asparagus stalk back until the tough root end snaps away.
• Discard the ends.
• Wash the stalks and slice diagonally into bite- sized pieces.
• Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking.
• Spread them on a double thickness of paper towels and pat them dry.
• In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved.
• Add the asparagus and toss to coat each piece with the dressing.
• Chill slightly--no more than 2-3 hours--before serving.
• May be served chilled or at room temperature.

ASPARAGUS SHANDONG STYLE (LIANG BAN LU-SUN)

Steps:

• Bring a medium pot of water to a boil over high heat.
• Add asparagus to pot and cook until tender-crisp and bright green, 1 1/2-2 minutes.
• DO NOT OVERCOOK!.
• Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2-3 minutes.
• Drain again, then transfer to paper towels, pat dry, and set aside.
• Whisk together soy sauce, sesame oil, and chile oil in a medium bowl.
• Add asparagus and toss.
• Transfer to a serving bowl and garnish with sesame seeds.

QING CHAO LU SUN (CHINESE STIR-FRIED ASPARAGUS)

Steps:

• Clean asparagus, cut into 2-in segments, blanch briefly, and drain.
• Mince green onion. Combine corn starch with 2/3 c water.
• Heat wok over highest heat. Add oil and swirl to heat. Add green onion and toss one moment until fragrant but not burned. Add asparagus. Add a little water and stir-fry briefly.
• Season with salt and MSG. Add corn starch mixture and heat to thicken. Turn off heat and drizzle with sesame oil. Transfer to serving dish. Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.