Vibrant Szechuan Asparagus with Ginger-Scallion Oil

1. Prepare Ginger Soy Sauce Mixture

Combine the finely julienned ginger, soy sauce, sugar, and MSG or mushroom bouillon powder with 2 tablespoons of water in a small saucepan. Bring this mixture to a boil to dissolve the sugar and MSG completely, resulting in a uniform flavor base.

2. Prepare Ice Water Bath and Blanch Asparagus

Prepare a bowl of ice water. Fill a large pot with water, add a generous pinch of kosher salt and 0.5 tablespoon of vegetable oil, and bring it to a rolling boil. Once the water is boiling, add the asparagus and blanch it. If you have thin stalks, blanch them for 30-40 seconds; for thicker stalks, a full minute will do. Immediately transfer the blanched asparagus to the prepared ice water.

3. Arrange Asparagus and Add Sauce

Arrange the cooled asparagus neatly on a serving dish. Pour the hot soy sauce mixture over the asparagus, coating it thoroughly.

4. Heat Oil and Garnish with Aromatics

Artfully arrange the julienned ginger, fresh red chile, and scallion threads on top of the asparagus. Heat the remaining 2 tablespoons of vegetable oil in a small pan until it is nearly smoking. Pour the hot oil over the ginger, chile, and scallion, ensuring it sizzles vigorously upon contact.