Asparagus and ginger are a happy marriage. 

• 1 - 1 1/2 pounds asparagus
• 1 garlic clove
• 2 tablespoons rice vinegar
• 2 tablespoons orange juice
• 2 teaspoons soy sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon hot sesame oil
• 2 teaspoons fresh ginger, grated
• 1 1/2 tablespoons sesame seeds, toasted

Method

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces, or save for vegetable soup stock.   Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Steam the spears over boiling water for 5 minutes. Run under cold water to stop cooking, drain and place in a serving dish.  Nice to put it on lettuce, and red leaf is attractive with the green.

While asparagus cooks, make dressing.  Put garlic, vinegar, orange juice, soy sauce, both oils into a food processor and blend to emulsify.  When blended, add ginger and give one or two pulses just to mix in.

Pour dressing over asparagus.  Garnish by sprinkling the sesame seeds over all.

Serves: 4

Contributor: Geraldine Minne

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