Asparagus salad, dry
Description
Perfect for everyday dining. To prepare this original salad, whose taste is familiar to many fans of Asian cuisine, you'll need to soak dried asparagus. Following most manufacturers' instructions on the package, you should cover it with room-temperature water and leave it for several hours until fully swollen. For a quicker and easier method, pour boiling water over the asparagus, cover it with a lid, and after 5–10 minutes drain it in a colander. By cutting one stalk open, you'll immediately see whether the asparagus is ready. It shouldn't be dry inside, but if it becomes too soft, it will lose its desirable texture. In short, be attentive to the asparagus, and it will surely turn out just right! Once ready, cut the asparagus into small rectangular pieces. Wash the carrot, peel it, and cut into thin, long matchsticks—the thinner and longer, the better. Mix the asparagus with the carrot. Peel the garlic and finely chop it with a knife. Heat vegetable oil in a frying pan—do not bring it to a boil, so use medium heat. Add the garlic, pepper, and coriander to the hot oil, then pour in the lemon juice, salt, sugar, and quickly stir. Pour this hot dressing over the asparagus and carrot mixture. Thoroughly mix the salad and refrigerate for a couple of hours to let the flavors blend. Before serving, you can garnish it with slices of fresh cucumber, strips of bell pepper, and fresh herbs—it will be delicious, vibrant, and refreshing. Decorate as desired and serve.