Fresh Asparagus Salad

This recipe has evolved over the years. 

I found the original in an old Chinese cookbook,

since then I have adjusted the sauce ingredients 

and added the mushrooms and tomatoes.  

Here it is in its final state, I think!

You will need:  1 - 1 1/2 lbs. fresh young asparagus, 

some sliced button mushrooms, and a couple of tomatoes.  

Snap off the tough root ends of the asparagus and discard, slice the stalks 1 1/2" using a diagonal cut, blanch in boiling water until tender crisp--don't over do it or you will have mushy asparagus.

Drain and shock in cold cold water to stop the cooking.  

Let it rest, drain, and dry completely.

Saute the sliced mushrooms in a little olive oil until it is tender.  

Drain on paper towels.

Chop the tomatoes and remove the seeds.  Alternately you can use grape or cherry tomatoes sliced in half.
Put the asparagus, mushrooms, and tomatoes in a bowl.  Mix up the sauce in a separate bowl:

4 tsp soy sauce, 1 tsp sugar, 2 tsp dark sesame oil, 2 tsp oyster sauce--mix it up.

Pour the sauce over the veggies and toss, toss, toss.  

This can be served cold or at room temp.  

Today I forgot the sesame seeds which can be sprinkled on at the end.  

Close up of the salad.  yum, Yum, and YUM!  

Enjoy friends!