Asparagus in Vinaigrette
When purchasing asparagus look for straight stalks with compact pointed tips. They should be no thicker than a fat crayon. Before cooking snap off the inch of woody white fiber at the base.
1 pound asparagus
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/3 cup canola oil
2 teaspoons sesame seed oil
1 tablespoon toasted sesame seeds.
Steam asparagus until tender but still crisp about 3 minutes. Drain and cool under cold running water Drain and place in a salad bowl.
In a small bowl, whisk vinaigrette ingredients. Toss with asparagus with enough to coat. Sprinkle sesame seeds on top.
Fun Asparagus Fact:
Did you know the asparagus was a member of the lily family? Asparagus plants live 8-10 years and the spear’s size indicates the age of the plant – the thicker the asparagus, the older the plant.
|Farmer holding Asparagus|