Cold Asparagus, Chinese Style

Course : Chinese
Serves: 4
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1 1/2 pounds asparagus -- cleaned
2 tablespoons peanut oil
1 dash salt -- or to taste

Preparation / Directions:

Clean the asparagus and leave it whole. Bring a pan of lightly salted water to a boil and add the peanut oil to help keep the color. Blanch the vegetable for about 4 to 5 minutes, then plunge it into very cold water. Drain well and chill. When ready to serve you may dress the asparagus with a sesame oil-based dressing. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving.

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