Oriental Asparagus Salad

Total time: 30 minutes
     I often fix this as a vegetable for a Chinese Dinner but, since I now have some lettuce in my garden, I thought to pair it with some eggs and cherry tomatoes for a first course salad. You could substitute avocado for the asparagus, or just use more greens. 

 Ingredients:

• 2 eggs, hard boiled
• 2oz (60gr) cherry tomatoes   6 - 8
• greens for 2 small salads     I used 2oz (60gr) of spinach and 1oz (30gr) of mâche (lambs lettuce)
• 6oz (180gr) white or green asparagus
• 4 tsp soy sauce
• 1 tsp sugar
• 2 tsp sesame or walnut oil
• Oriental Vinaigrette:
• 1 tsp soy sauce
• 1 tsp Balsamic vinegar
• 1/2 tsp Dijon-style mustard
• 2 tbs salad olive oil

 Instructions:

• The salad: 
• Hard boil the eggs. 
• Slice the tomatoes in half.
• Wash and spin dry the salad greens.  If you don't have a salad spinner you can dry the lettuce on paper towels.
• The asparagus:
• Snap off ends of asparagus.  Roll cut asparagus into 1 inch (2.5 cm) lengths.
• Fill a large saucepan half full of water and bring to a boil over high heat.  When boiling, drop in asparagus and parboil for 2 minutes.
• Drain and immediately rinse with cold water.
• Spread them on paper towels and pat dry.
• In a bowl  big enough to nicely hold the asparagus, mix soy sauce, sugar and sesame oil.
• Add asparagus and toss lightly to coat.  Set aside to marinate for 15 - 30 minutes.
• Oriental Vinaigrette:
• Put soy sauce, vinegar and mustard in a small bowl and whisk to combine.
• Drizzle in the olive oil, whisking constantly.
• To assemble:
• Put the greens into a bowl, add half of the vinaigrette and toss well to coat (a tongs works well).
• Taste and adjust, add more vinaigrette if you want. 
• Divide the lettuce between two dinner plates.
• Peel and slice or quarter the eggs.
• Arrange the eggs and tomatoes around the lettuce.
• Divide the asparagus and arrange in the middle. 
• Serve, with any remaining vinaigrette on the side.