---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cold Asparagus with Sesame-Ginger Vinaigrette
  Categories: Fruits, Side dish, Vegetables
       Yield: 4 servings
  
       1 lb Fresh asparagus
 
 ----------------------------------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.
  
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