Elna Edgar’s Cold Asparagus with Sesame-Ginger Vinaigrette
Elna Edgar’s Cold Asparagus with Sesame-Ginger Vinaigrette
AuthorJulie
*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully.
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 (reserving half of sesame seeds) and blend until thoroughly combined.
Pour dressing evenly over asparagus, sprinkle with reserved sesame seeds and serve.
Ingredients
Directions
*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully.
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 (reserving half of sesame seeds) and blend until thoroughly combined.
Pour dressing evenly over asparagus, sprinkle with reserved sesame seeds and serve.
