Monday, October 6, 2008

Asparagus Sesame Salad

This is always a big hit, so much so that if prices are good and so are the appetites, I'd recommend doubling.

First: Put into a big pot of boiling water a bunch of asparagus, sliced diagonally into two-inch pieces. Keep a close watch, cooking for about one and half to two and a half minutes until cooked but still crunchy--the only way this salad can go wrong is if the asparagus overcooks. Once cooked drain immediately and then refill pot with cold water and let it sit until all heat has left the asparagus. Then, drain (dry) and refrigerate until cold, about an hour.

Second: prepare the dressing. Whisk together:
3 tablespoons toasted sesame oil
4 teaspoons white wine vinegar

4 teaspoons soy sauce 2 1/2 tablespoons sugar

Third: toast 4 teaspoons of sesame seeds, then add immediately to dressing

Fourth: when the asparagus is cold, and the dressing is ready, toss together. Eat!

Credits:
go to Joy of Cooking

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