Cold Asparagus with Sesame-Ginger Vinaigrette

Ready in 1 hour

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1 sm Garlic
1/4 ts Sesame oil
2 tb Rice vinegar
1 ts Fresh ginger; grated
1 tb sesame seeds; Toasted *
2 tb Vegetable oil
2 tb Orange juice
2 ts Soy sauce
1 lb Fresh asparagus
1 ts Sugar
1/4 ts Red chile flakes

Original recipe makes 4



*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 "Shepherds Garden Seeds Catalog," pg. 4. Posted by Cathy Harned.

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