Elna Edgar’s Cold Asparagus with Sesame-Ginger Vinaigrette

Elna Edgar’s Cold Asparagus with Sesame-Ginger Vinaigrette


May 21, 2009

  • Makes: Serves 4.


1 lb. Edgar Farms fresh asparagus

1 Tbsp. toasted sesame seeds*

1 garlic clove - crushed

1 tsp. fresh ginger - grated

2 Tbsp. rice vinegar

2 Tbsp. orange juice

2 tsp. soy sauce

2 Tbsp. vegetable oil

¼ tsp. red chili flakes

¼ tsp. sesame oil


1*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully.

2Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp.

3Immerse asparagus in ice-water to stop the cooking action. Pat dry and arrange on a platter.

4In a blender, combine the dressing ingredients (reserving half of sesame seeds) and blend until thoroughly combined.

5Pour dressing evenly over asparagus, sprinkle with reserved sesame seeds and serve.


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