Crispy and tender, with a wonderful earthy flavour, asparagus is a recent discovery for many Chinese cooks. It resembles what we know as rice shoots. Here the asparagus is blanched, cooled and tossed in an easy-to-make sauce. It is always best not to add the sauce until the moment you are ready to serve the salad.
P Can be prepared ahead: put the dressing in a screw-topped jar and refrigerate; it will keep for 2 days. Cover the asparagus and refrigerate for up to 2 hours. Put the seeds in a screw-topped jar, where they will keep for 2 days.
© 2002 Ken Hom. All rights reserved.