Title: Cold Asparagus with Sesame-Ginger Vinaigrette
Categories: Fruit Side Vegetable
Yield: 4 Servings

1	lb	Fresh asparagus
DRESSING
1	tb	Toasted sesame seeds*
1	sm	Garlic clove
1	ts	Fresh ginger, grated
2	tb	Rice vinegar
2	tb	Orange juice
2	ts	Soy sauce
2	tb	Vegetable oil
1	ts	Sugar
1/4	ts	Red chile flakes
1/4	ts	Sesame oil

*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 1/3 cup.

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

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