Oyster Sauce Asparagus Salad
A Zhejiang-style oyster sauce asparagus salad: blanched fresh asparagus served with tomato, lettuce, and cucumber, drizzled with an oyster sauce and egg-yolk mayonnaise dressing.
Ingredients
Fresh asparagus
240 g
Tomato
1
Lettuce leaves
a few slices
Cucumber
1/2
Oyster sauce (dressing)
1.5 tbsp
Mayonnaise (dressing)
1.5 tbsp
Instructions
1
Step 1
Peel the tough outer skin from the root end of the fresh asparagus. Blanch briefly in covered boiling water, then remove and plunge into cold boiled water for a moment. Drain well.
2
Step 2
Remove the stem from the tomato and cut into thick half-moon slices. Wash the lettuce, tear into large pieces, drain, and chill in the refrigerator. Rub the cucumber evenly with salt first, wash well, halve lengthwise, then slice.
3
Step 3
Arrange the fresh asparagus and the ingredients from Step 2 on a serving plate. Drizzle with the mixed dressing just before serving.
