Name: Asparagus Salad with Vinaigrette Chinoise
Ingredients: 1 lb Thin asparagus, end trimmed and stalks peeled to the tip, if thick; 1/2 Head red-leaf lettuce; 1/4 c Rice wine vinegar; 2 tb Soy sauce; 1/2 ts Sugar; 1/4 ts Dried red pepper flakes; 3 tb Corn oil; 4 ts Sesame seed oil; Coarse salt; 1 ts Unsalted butter; 1/4 c Raw sunflower seeds; 1 tb Diagonally sliced green onion, green part only

Yes, we have a responsibility to vote! “When the righteous increase, the people rejoice, but when a wicked man rules, people groan” (Prov. 29:2). Because we do live in a republic where our voice counts (“We the people”), we need to know what is most important according to God’s will and determine the politician that best will uphold it. It’s impossible to say that religion and politics do not mix. Being “salt and light” does not exempt us from the political world. We should influence it. When Christians choose not to vote we open a vacuum to unrighteous legislation that now provides a greater opportunity for evil to thrive and be imposed on the will of the people, including ourselves and future generations. In the Bible, Joseph and Daniel heavily influenced governing leaders and it greatly benefitted God’s people. Likewise, we are called in Galatians 6:10 to “do good to all people.” Why would we want men and women in the office that will introduce and perpetuate unrighteousness in our society? With the blood-bought freedoms we enjoy as a country, thanks to our military heroes, we cannot sit back and refuse to exercise our rights only to further individuals in the office that will not submit to Divine Law or the Constitution.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Pacific Northwest	Salads	4	Servings

INGREDIENTS

1	lb	Thin asparagus, end trimmed and stalks peeled to the tip, if thick
1/2		Head red-leaf lettuce
1/4	c	Rice wine vinegar
2	tb	Soy sauce
1/2	ts	Sugar
1/4	ts	Dried red pepper flakes
3	tb	Corn oil
4	ts	Sesame seed oil
		Coarse salt
1	ts	Unsalted butter
1/4	c	Raw sunflower seeds
1	tb	Diagonally sliced green onion, green part only

INSTRUCTIONS

(From "Pacific Northwest Palate," by Susan Bradley.)
Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
large pot of boiling water for about 4 minutes, until just
tender-crunchy. Drain, refresh under cold running water, then dry
carefully with paper towels.
Whisk together the rice wine vinegar, soy sauce, sugar, red pepper,
corn oil, sesame seed oil and salt, to taste. Toss with the
asparagus. Cool, cover and refrigerate for several hours or
overnight, if desired.
Melt the butter in a small saute pan and stir-fry the sunflower seeds
until golden brown. Remove and reserve.
When ready to serve, toss the asparagus and vinaigrette again,
arrange on red lettuce leaves on individual salad plates and top with
toasted sunflower seeds and sliced green onions.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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