ASPARAGUS SALAD WITH SESAME SEEDS

FOUR_TOQUES_Asparagus_BIG

 

FOUR TOQUES
Margaret Edwards

 

For the dressing, whisk together in a small bowl:
3 Tbsp. dark sesame oil
3 Tbsp. sugar
4 Tsp. white wine vinegar
4 Tsp. soy sauce

On the stove, in a small dry skillet, toast 4 tsp. sesame seeds (watch carefully.) Add the toasted seeds to the dressing.

For asparagus, trim and wash them. Bring a large pot of water to a boil. If very thin, boil the asparagus for 1 ½ minutes; if thick, boil for 2 ½ minutes. Drain and place in an ice bath. After a few minutes, drain again and towel dry. Slice diagonally into bite-size pieces and toss with dressing. May add cooked shrimp or salmon.