How to Make Japanese Asparagus Salad with Soy-Mustard Dressing Asian Cooking Recipe Cuisine

Japan Asparagus Salad with Soy-Mustard Dressing

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

Salt to taste

1 pound asparagus, trimmed and peeled if necessary

1 tablespoon dry mustard, dissolved in 1 tablespoon water

2 egg yolks

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

Directions:

Bring a large pot of water to a boil and add salt. Cook the asparagus just until tender, about 2 minutes for thin spears, up to 4 or 5 for thicker ones. 

Drain and immediately rinse with cold water (or, better still, plunge into ice water) to stop the cooking. Drain again and set aside. (You can wrap the asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)

Whisk together the mustard, egg yolks, soy sauce, and lemon juice until well combined and smooth. Toss with the asparagus and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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