[pycoder]

Ingredients

• • 1 pound asparagus, trimmed
  • 1 teaspoon cooking oil
  • 1/2 teaspoon salt
  • Dressing
  • 2 tablespoons plum sauce, or hoisin
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili oil
  • 2 teaspoons sugar, or honey
  • 1/2 teaspoon mustard powder
  • Chopped toasted walnuts for garnish
  
  Instructions
• 1. Cut asparagus diagonally into 1 1/2-inch slices. Bring a pot of water to a boil. Add oil, salt, and asparagus. Cook until asparagus is crisp-tender, 1 to 2 minutes. Drain rinse with cold water, and drain again. Pat dry with paper towels.
  2. Combine dressing ingredients in a bowl. Add asparagus and toss to coat.
  3. Arrange asparagus on a serving plate and garnish with walnuts.

Notes

From Martin Yan's Culinary Journey Through China
Martin Yan Notes: When the weather warms up and asparagus is in season, I like to prepare it Sichuanese-style: quickly blanched in boiling water until crisp-tender; then chilled and tossed in a sweet, mustardy dressing. This dish is easy to prepare ahead of time, but wait until the last minute to add the dressing so the asparagus retains its bright color.


Yield 4 servings