Asparagus Salad with Chinese Mustard

Name: Asparagus Salad with Chinese Mustard
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 tablespoons red wine vinegar; One 2-inch piece fresh ginger, peeled and sliced; 2 tablespoons mustard powder, preferably Coleman’s; 2½ tablespoons soy sauce, preferably mushroom flavored; 1 tablespoon plus 1 teaspoon salt, plus more to taste; ¼ cup plus 2 tablespoons white sesame seeds, toasted; 2 tablespoons rice vinegar; ½ cup trimmed bean sprouts; 1 medium avocado, peeled, pitted, and sliced; 1 large bunch asparagus (about 1½ pounds), trimmed; ¼ cup grape seed, corn, or other neutral oil; 1 cup sliced fresh Thai basil; 1 large bunch (about 2 ounces) chives, cut into 1-inch lengths

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

If you love the rich heat of mustard, this is the dish for you. Think ribbons of raw asparagus, and fresh bean sprouts add a nice crunch to the cooked asparagus and avocado. The assertive flavors of this “green” salad complement hearty meat dishes well.

Ingredients

2 tablespoons mustard powder, preferably Coleman’s
2½ tablespoons soy sauce, preferably mushroom flavore

Asia
Vegan

Method

Put the mustard powder in a small mixing bowl and add just enough water to make a thick paste, about 3 tablespoons. Stir well, then let stand for 10 minutes. Transfer to a blender with the soy sauce, vinegars, ginger, 2