Asparagus Salad with Vinaigrette Chinoise



  1. 1 pound asparagus thin, end trimmed, stalks peeled if thick
  2. 1/2 hea lettuce red-leaf
  3. 1/4 cup rice vinegar
  4. 2 tablespoons soy sauce, tamari
  5. 1/2 teaspoon sugar
  6. 1/4 teaspoon red pepper flakes
  7. 3 tablespoons corn oil
  8. 4 teaspoons sesame oil
  9. 1 x salt coarse
  10. 1 teaspoon butter, unsalted
  11. 1/4 cup sunflower seeds raw
  12. 1 tablespoon scallions, spring or green onions diagonally sliced, green part only


  1. Slice the asparagus in a long diagonal at 2" intervals.
  2. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy.
  3. Drain, refresh under cold running water, then dry carefully with paper towels.
  4. Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste.
  5. Toss with the asparagus.
  6. Cool, cover and refrigerate for several hours or overnight, if desired.
  7. Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown.
  8. Remove and reserve.
  9. When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.