Title: Cold Asparagus with Sesame-Ginger Vinaigrette
Categories: Fruits, Side dish, Vegetables
Yield: 4 Servings

1 lb Fresh asparagus

----------------------------------DRESSING----------------------------------
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

*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