ASPARAGUS SHANDONG-STYLE (for 2 to 4)

“A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China.” Liang Ban Lu-Sun, Saveur Magazine

1-½ pounds medium width asparagus, trimmed and cut crosswise on the diagonal into 2 inch pieces

1 tablespoon Japanese reduced-sodium soy sauce

1 teaspoon Asian sesame oil

2 drops red chile oil

½ teaspoon toasted sesame seeds

1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until crisp-tender and bright green, 1-½ to 2 minutes (or steam in a vegetable steamer over boiling water for 3 to 4 minutes). Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2 to 3 minutes. Drain again, then transfer to paper towels, pat dry and set aside.

2. Whisk together soy sauce, sesame oil and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.

from Liang Ban Lu-Sun, Saveur Magazine