Title: Cold asparagus with sesame-ginger vinaigrette
 Categories: Fruits, Side dish, Vegetables
      Yield: 4 Servings
 
      1 lb Fresh asparagus

MMMMM--------------------------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.