Cold asparagus with sesame-ginger vinaigrette

4 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh asparagus
1 tablespoon Toasted sesame seeds*
1 small Garlic clove
1 teaspoon Fresh ginger, grated
2 tablespoons Rice vinegar
2 tablespoons Orange juice
2 teaspoons Soy sauce
2 tablespoons Vegetable oil
1 teaspoon Sugar
¼ teaspoon Red chile flakes
¼ teaspoon Sesame oil

Directions

DRESSING

*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully.

Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp. Immerse asparagus in ice-water to stop the cooking action. Pat dry and arrange on a platter.

In a blender, combine the dressing ingredients and blend until thoroughly combined. Pour dressing evenly over asparagus and serve.

Makes ⅓ cup.

From 1993"Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy Harned.

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