I first had this asparagus salad in a Yunnan restaurant back when I was in China. I was surprised by its great flavor (you can learn more about Yunnan food here). The crunchy texture of the asparagus, the earthy umami of the mushrooms, the tender mouthfeel of the noodles, and the rich flavor of the scrambled eggs – all come together to create a perfect combination. The flavor of the fresh ingredients is enhanced by a bit of soy sauce and a few drops of sesame oil. It tastes so good!
Ingredients for making asparagus salad
The ingredients for this asparagus salad is super simple:
Shimeji mushrooms Asparagus Eggs Thin vermicelli noodles Soy sauce Salt Sesame oil
I used the white Shimeji mushrooms, but the brown ones work just as well.
Cooking process
Cook (or soak) the vermicelli noodles Blanch the mushrooms Blanch the asparagus Drain and dry the vegetables Make scrambled eggs Mix everything with the seasonings
NOTE: The seasoning might look minimal, but trust me, you will be surprised at the great flavors once you try it out. The flavor of the ingredients compliment each other and create a great taste with just a bit of enhancement. It is a salad I enjoy a lot in the spring and summer.
More delicious recipes for the summer
Spicy Eggplant Salad (凉拌茄子) Ginger Green Beans (姜汁豆角) Summer Vegetable Bibimbap Mango Sticky Rice Chinese Spinach Salad with Peanuts (老醋菠菜花生)
