| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Asparagus; trimmed |
| 2 |
tb |
Plus 2 teaspoons oriental sesame oil |
| 1 |
tb |
Plus 1 teaspoon rice vinegar |
| 1 |
tb |
Plus 1 teaspoon soy sauce |
| 1 |
ts |
Sugar |
|
|
Sesame seeds; toasted |
INSTRUCTIONS
Cook asparagus in large skillet of boiling salted water until just
crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain
well. Pat dry with paper towels. Arrange on platter. Mix sesame oil,
rice vinegar, soy sauce and sugar in small bowl. Season dressing to
taste with salt and pepper. (Asparagus and dressing can be prepared 1
day ahead. Cover separately and refrigerate.) Spoon dressing over
asparagus. Sprinkle with sesame seeds and serve.
Serves 8.
Bon Appetit June 1994
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