Fresh Asparagus Salad (Liang-Pan-Lu-Sun) - cooking recipe

Ingredients

1 1/2 - 2 lbs fresh asparagus, no more than 1/2 inch in diameter
4 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons sesame oil

Preparation

Bend each asparagus stalk back until the tough root end snaps away.
Discard the ends.
Wash the stalks and slice diagonally into bite- sized pieces.
Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking.
Spread them on a double thickness of paper towels and pat them dry.
In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved.
Add the asparagus and toss to coat each piece with the dressing.
Chill slightly--no more than 2-3 hours--before serving.
May be served chilled or at room temperature.