SPRING ASPARAGUS SALAD ORIENTAL STYLE

Ingredients :

1 tablespoon rice vinegar

1 teaspoon red wine vinegar

1 teaspoon soy sauce

1 teaspoon sugar

1 teaspoon Dijon mustard

2 tablespoons peanut oil

1 tablespoon sesame oil

1 ½ lb (700 g) asparagus, trimmed, cut into 2 inch (4 cm) pieces

1 tablespoon toasted sesame seeds

Preparation:

Whisk together rice vinegar, red wine vinegar, soy sauce, sugar and mustard in a medium size bowl. Gradually add peanut oil and sesame oil while whisking vigorously. Set aside.
Cook asparagus in boiling salted water until tender but firm.
Remove, drain and rinse under cold water to stop the cooking process.
Place asparagus in a large salad bowl or serving dish and drizzle dressing over. Mix.
Sprinkle sesame seeds over before serving.

6 servings

Preparation time: 35 minutes

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