A simple but elegant marriage of ginger and sesame with poached asparagus.
1 pound asparagus, trimmed
Dressing
- 1 tablespoon toasted sesame seeds
- 1 small clove garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons rice vinegar
- 2 tablespoons orange juice
- 2 teaspoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- ¼ teaspoon red chile flakes
- ¼ teaspoon toasted sesame oil
Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until just tender-crisp, about 5 minutes. Immerse asparagus in ice water to stop the cooking. Pat dry and arrange on a platter. Chill. Just before serving, mix together the dressing ingredients and pour evenly over asparagus. Serve on a platter.
Serves 4
