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)


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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.


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Whisk together sesame oil and next 3 ingredients. Chill 2 hours.


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Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.

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