Recipe: Ginger Asparagus Salad

GINGER ASPARAGUS SALAD

FOR THE DRESSING:
1/3 cup unseasoned rice vinegar
1 tbsp granulated sugar
3 cloves garlic, minced
3 tbsp minced pickled (sushi) ginger
2 tbsp each: sesame oil, canola oil
1 tbsp soy sauce
3 tbsp finely chopped cilantro leaves
FOR THE SALAD:
1 lb (450 g) asparagus, trimmed
4 cups mesclun salad mix
1 tbsp sesame seeds, toasted

In medium bowl, whisk together vinegar and sugar until blended. Add garlic and ginger. Slowly whisk in canola oils and soy sauce. Stir in cilantro. (Dressing may be refrigerated in covered container up to 3 days.)

In medium saucepan with 2 inches boiling, salted water, cook asparagus over high heat until tender-crisp, about 4 minutes; drain. Transfer asparagus to strainer; put under cold running water to stop cooking. Drain; pat dry.

TO SERVE:
Toss asparagus with half dressing, or more to taste. Arrange 1 cup lettuce on each of 4 side plates. Using tongs, divide asparagus among plates. Drizzle each with remaining dressing left in bowl. Sprinkle each with sesame seeds.

Makes 4 servings
Source: Ontario Asparagus Growers