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Elna Edgar’s Cold Asparagus with Sesame-Ginger Vinaigrette

Yields1 Serving

 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

*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.