Asian Style Asparagus Slaw Recipes

Steps:

• In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.

Steps:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

Steps:

• Snap off and discard fibrous stem ends of asparagus.
• Rinse asparagus; drain.
• Bring 1 inch of water to boiling in a medium saucepan.
• Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
• Drain; gently rinse with cool water.
• Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
• Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
• Divide asparagus spears among six salad plates; top with cabbage mixture.

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

Steps:

• Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
• Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
• Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

Steps:

• Cut asparagus into 2" pieces.
• Heat oil in wok or large skillet (high heat).
• Add asparagus, stir fry for 1 minute.
• Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
• Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
• Serve immediately.

Steps:

• Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

Steps:

• Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
• Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.