Asparagus and Chicken Salad With Ginger Dressing

Asparagus takes easily to many kinds of seasonings, so after you’ve tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.

Ingredients

For the vinaigrette:

• 1large shallot, finely diced, about 2 tablespoons
• 3tablespoons rice wine vinegar
• 2tablespoons dark brown sugar
• 1tablespoon Dijon mustard
• Salt to taste
• Generous pinch of cayenne
• 1tablespoon grated ginger
• 2garlic cloves, minced
• 2teaspoons sesame oil
• ¼cup vegetable oil

For the salad:

• 1pound asparagus
• Salt and pepper
• 1serrano chile, thinly sliced (optional)
• ½cup roasted peanuts, crushed
• ¾pound smoked chicken, sliced
• 1large lime, halved
• Basil, mint and cilantro leaves, about 1/2 cup total

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    489 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 23 grams protein; 63 milligrams cholesterol; 1275 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
2. Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
3. To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
4. Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.