Cold Asparagus With Sesame-Ginger Vinaigrette Recipe

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

Step 1

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.

Step 2

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.

Things You'll Need

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

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