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Blanched Asparagus Salad丨白灼芦笋
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Makes 2 servings 1x
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Ingredients
- 300g (10 oz.) green asparagus, preferably thick stalks
- 1 dried chili (preferably Sichuan or Chinese chilis), deseeded and sliced
- 1 tablespoon vegetable oil
- 1/2 teaspoon Sichuan peppercorns
- 1 teaspoon light soy sauce
- 2 teaspoon Chinese black or rice vinegar
- 1 teaspoon sugar
- Salt, to taste
- A few drops of sesame oil
Instructions
- Trim the woody ends of the asparagus. Bring a large pot of water to a boil with a pinch of salt and a splash of oil. Blanch the asparagus for 1 1/2 minutes, then transfer to an ice bath.
- Once cooled, drain and pat dry. Lay one asparagus spear on a cutting board. Using a knife or vegetable peeler, slice from root to tip into long, thin strips (each spear should yield 3–4 ribbons). Arrange on a plate. You can also just cut the asparagus into shorter stems and quarter or halve them lengthwise if you don’t feel confident about slicing.
- Thinly slice the dried chili. Place the chili and Sichuan peppercorns in a small heatproof bowl. Heat the oil until shimmering, then carefully pour it over the chili mixture. Add soy sauce, vinegar, sugar, and a pinch of salt to the bowl. Stir, then drizzle over the asparagus. Finish with a few drops of sesame oil. Toss to combine.
— Recipe by Xueci Cheng