Asparagus with Spicy Sesame Vinaigrette

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Asparagus with Spicy Sesame Vinaigrette & nbsp; & nbsp;

 

& nbsp;

2 lbs. asparagus

& nbsp;

Dressing:

1/2 tsp. toasted sesame seeds

1/8

tsp. toasted Sichuan peppercorns ground

2 tbsps. white wine vinegar

1

tbsp. vegetable oil

1 tbsp. sesame oil

1 tbsp. catsup

2 tsps. soy

sauce

1 tsp. chili paste

1 1/2 tsps. sugar

1/8 tsp. freshly ground

white pepper

& nbsp;

Combine the dressing ingredients in a small bowl

and whisk until well blended. Set aside. Snap off the tough ends of the

asparagus. Peel the stalks if desired.

In a wide frying pan, cook the

asparagus in 1 inch of boiling water until crisp-tender, 2 to 4 minutes. Drain,

rinse under cold running water, and drain again. Arrange on a serving platter,

cover, and refrigerate until ready to serve. Just before serving, pour the

dressing over the asparagus.

This recipe yields 4 servings.

Tip: It

doesn't take guesswork to tell which part of an asparagus spear is tough and

should be discarded and which part is tender and should be saved. Hold one end

of the asparagus spear in each hand and bend. It will snap apart at the

tough-tender division.

Comments: You can simmer, stem, or microwave the

asparagus to make this chilled vegetable side dish. The secret it to cook it to

the crisp-tender stage so that when it is served with the sesame-spiked

vinaigrette it will look as fresh as it did before

cooking.

 

 

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