| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Fruits, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus |
| 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 |
INSTRUCTIONS
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 1/3 cup. From 1993 "Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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