Crisp-Tender Asparagus with Ginger-Soy Drizzle

1. Prepare the Ginger-Soy Drizzle

In a small saucepan, combine the finely julienned ginger, soy sauce, sugar, MSG, and 2 tablespoons of water. Bring the mixture to a boil over medium-low heat, stirring occasionally to ensure the sugar and MSG dissolve completely.

2. Prepare Ice Water

Prepare a bowl of ice water. This will be used to stop the cooking process of the asparagus, ensuring it remains crisp-tender and vibrant green.

3. Blanch the Asparagus

Bring a large pot of salted water to a rolling boil. Add the asparagus and 0.5 tablespoon of vegetable oil to the boiling water. Blanch the asparagus for 30-40 seconds if the stalks are thin, or for 1 minute if they are thicker. Immediately transfer the asparagus to the ice water using a colander to stop the cooking process and preserve their color and texture. Drain the asparagus and shake them dry, then arrange them on a serving dish.

4. Apply the Ginger-Soy Drizzle

Pour the hot soy sauce mixture evenly over the asparagus, ensuring each stalk is coated with the fragrant drizzle. Arrange the julienned ginger, red chile, and scallion threads attractively over the asparagus.

5. Finish with Hot Oil

Heat the remaining 2 tablespoons of vegetable oil in a small pan until it is nearly smoking. Carefully pour the hot oil over the arranged asparagus and aromatics. Serve the asparagus immediately while it's still warm and enjoy the delightful blend of flavors and textures.