WEEKLY RECIPE with Bette Banjack — Fresh Asparagus Salad
An exotic vegetable that European settlers bought with them to America around 1655 to 1700 was asparagus. Still, somewhat rare today and are very seasonal for fresh ones. They commercially started to be grown in America around 1860. Asparagus is considered a springtime vegetable. Of course, today most vegetables are grown year around in greenhouses.
They originated in the Mediterranean marshes, seashore grasses and riverbanks of Europe, North Africa and Asia. The roots go back to Egypt and beyond. It is hard to believe that asparagus and leeks are cousins.
There are two kinds — the most common (garden) green asparagus and the (rare) white asparagus. The white ones have never seen the light of day. Cut off while still below ground level. There is not much difference in the taste. The white asparagus is milder with a slightly delicate flavor.
Healthwise, asparagus is lower in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Eating asparagus has a number of health benefits, including weight loss, improved digestion and lowers blood pressure.
This a reminder to cut the woody bottoms of the asparagus off with a straight cut through the bottom with a sharp knife or snap-off bottoms by hand.
This recipe has been a favorite of mine for many years. Walking to work one day I found a Chinese cookbook in someone’s trash. That is another story. The book had many wonderful recipes, along with Chinese food background and history. This recipe is a simple asparagus salad fit for an Emperor.
Liang-pan-lu-sun or Fresh Asparagus Salad
1½ to 2 lbs. young fresh asparagus (approx. 3 cups) 4 tsp. soy sauce
1 tsp. granulated sugar 2 Tbsp. sesame seed oil 1 Tbsp. roasted sesame seeds
Clean the asparagus and cut it into 1½” pieces. Wash asparagus under cold running water. Then parboil them in two quarts of water for one minute. Drain at once in cold water with ice cubes to stop the cooking process. Dry on a double thickness of paper towels and pat them completely dry before cutting.
In a small glass bowl or jar — combine the remaining ingredients, until the sugar is dissolved. Pour over asparagus — toss with a large spoon to coat each piece thoroughly with the sauce. Chill slightly — two hours is the ideal amount of time, but I found it good to eat the next day.
“UNTIL NEXT WEEK!”