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.