Recipe: Cold Tossed Asparagus with Sesame Seeds (Chinese)

COLD TOSSED ASPARAGUS WITH SESAME SEEDS

"While there is no tradition of salad in China, there is a repertoire of pickled vegetables and cold dishes such as this for refreshing the palate."

1 pound asparagus
2 teaspoons sesame seeds
1 1/2 tablespoons peanut oil
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 teaspoon light soy sauce
1/4 teaspoon sugar

Snap off and discard the tough ends of asparagus. Cut stalks into 1-inch lengths on the diagonal. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until tender-crisp, about 3 minutes. Drain in a colander and then immediately rinse with cold water to cool. Pat dry with paper towels.

Place the sesame seeds in a small skillet and toast over medium-low heat, tossing occasionally, until golden, about 5 minutes. Reserve.

Stir the remaining ingredients together in a small bowl. Place the asparagus in a shallow ceramic serving dish, pour on the seasoning mixture, and toss with a spoon. Sprinkle with sesame seeds and toss again. Cover with plastic wrap and chill at least 2 hours.

Serve cold or at room temperature.

Servings: 6
Source: Chinese Cooking For Beginners by Helene Siegel