We praise what we enjoy because the delight is incomplete until it is expressed in praise. If we were not allowed to speak of what we value, and celebrate what we love, and praise what we admire, our joy would not be full. So if God loves us enough to make our joy full, He must not only give us Himself; He must also win from us the praise of our hearts – not because He needs to store up some weakness in Himself or compensate for some deficiency, but because He loves us and seeks the fullness of our joy that can be found only in knowing and praising Him, the most magnificent of all Beings.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian		4	Servings

INGREDIENTS

1	c	Cooked black beans
1/4	sm	Red onion — diced
1/4	c	Minced cilantro
1	tb	Rice wine vinegar
1	ts	Soy sauce
1	ts	Asian hot oil
1/8	ts	Asian sesame oil
1	lb	Asparagus
4		Lettuce leaves

INSTRUCTIONS

1. Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar,
soy sauce, hot oil, and sesame oil into beans. Marinate 20 to 30 minutes at
room temperature.
2. Bring 2 quarts of water to a boil. Trim dried, tough ends from asparagus
stalks. Slice asparagus on the diagonal. Blanch in boiling water for 3
minutes. Remove from water, drain, and toss with marinated beans.
3. To serve, place each lettuce leaf on a chilled salad plate. Divide salad
evenly among lettuce leaves.
Serves 4.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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