Chilled Asparagus with Sesame Vinaigrette

Bon Appetite

 

2 lb asparagus, trimmed

1 T. plus 1 tsp. soy sauce

2 T. plus 2 tsp. Oriental sesame oil

1 tsp. sugar

1 T. plus 1 tsp. rice vinegar

Sesame seeds, toasted

 

 

 

Cook asparagus in a large skillet of boiling salted water until just crisp-tender, about 4 minutes.  Drain.  Rinse with cold water and drain well.  Pat dry with paper towels.  Arrange on platter. 

 

Mix sesame oil, rice vinegar, soy sauce, and sugar in small bowl.  Season dressing to taste with salt and pepper.  Spoon dressing over asparagus.  Sprinkle with sesame seeds and serve. 

 

(Asparagus and dressing can be prepared 1 day ahead.  Cover separately and refrigerate.)