Fresh Asparagus Salad Liang Pan Lu Sun Recipes

RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN

Steps:

• Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs - this is the amount the original recipe calls for. You can use more if you wish.
• Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
• Using a sharp knife, slice the asparagus thinly on the bias.
• In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. "Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice. When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil." Toss to combine. Taste and adjust the flavors again if necessary.
• Transfer to a serving platter. Crack more pepper over top if you wish.

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
• In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
• In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
• Pour the desired amount of dressing over the salad and mix together.

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.

TARRAGON ASPARAGUS SALAD

Steps:

• Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.

PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG

Steps:

• Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
• Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
• Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
• Divide the salad between two serving plates. Top each with an egg.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

ASIAN ASPARAGUS SALAD WITH PECANS

Steps:

• Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
• In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

SPRING ASPARAGUS SALAD

Steps:

• Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
• Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
• Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.