Chinese Asparagus Walnut Salad
|Young asparagus||1 Pound|
|Soy sauce||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Fine sugar||2 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Crisp lettuce leaves||4|
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.