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Chinese Asparagus Walnut Salad

Canadian.kitchen's picture
Ingredients
  Young asparagus 1 Pound
  Soy sauce 1 Tablespoon
  Peanut oil 1 Tablespoon
  Fine sugar 2 Tablespoon
  Cider vinegar 3 Tablespoon
  Pepper 1⁄8 Teaspoon
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Crisp lettuce leaves 4
Directions

Trim and wash asparagus.
Cook in a small amount of boiling salted water until crisp-tender.
Drain well and arrange in a large pan.
Cover with next six ingredients.
Chill for at least an hour, basting once or twice.
Lift asparagus spears and pile in 4 neat bundles on lettuce leaves.
Spoon a little of the nut dressing on each.
Garnish with hard-cooked egg and watercress.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Salad

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