Recipe - Cold Asparagus With Sesame-Ginger Vinaigrette

1 pound Fresh asparagus

DRESSING
1 tablespoon Toasted sesame seeds*
1 small Garlic clove
1 teaspoon Fresh ginger, grated
2 tablespoon Rice vinegar
2 tablespoon Orange juice
2 teaspoon Soy sauce
2 tablespoon Vegetable oil
1 teaspoon Sugar
One fourth teaspoon Red chile flakes
One fourth teaspoon Sesame oil

*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 tendercrisp. Immerse asparagus in icewater 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