- 1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
- 2 scallions, white and pale-green parts only, thinly sliced on a diagonal
- 2 (2×1-inch) strips lemon zest, thinly sliced lengthwise
- 1 garlic clove, finely grated
- 2 tablespoons coarsely chopped cilantro
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon finely grated green chile (such as serrano or jalapeño)
- Generous pinch of kosher salt
- Pinch of sugar
- Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
- Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.