I have to admit I wasn’t sure about the asparagus being chilled. It’s just a little strange when you are used it to it being hot. I think I would make this again just toss it in the dressing before serving rather than chilling them.
Chilled Sesame Asparagus
(Adapted from Southern Living February 2003)
1 1/2 to 2 pounds fresh asparagus, trimmed
2 tablespoons plus 2 teaspoons dark sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon sesame seeds, toasted
Cook asparagus in boiling water about 4 to 5 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours.
Whisk together sesame oil and next 3 ingredients. Chill 2 hours.
Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.
