So as I said I would, I used the Shaved Raw Asparagus recipe for my lunchtime asparagus. Few
Here is another recipe I haven't tried. I really must do so.
Asparagus Shandong-Style (Liang Ban Lu-Sun)
1 ½ lbs asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 Tbs Japanese reduced-sodium soy sauce
1 tsp Asian sesame oil
2 drops red chile oil
½ tsp toasted sesame seeds
1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1½–2 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.
2. 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.
A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But in the United States, when the price comes down in summer, take advantage of this flavorful dish.