Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

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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