Categories: Fruits, Side dish, Vegetables 
      Yield: 4 servings 
  
      1 lb Fresh asparagus 
 
----------------------------------DRESSING---------------------------------- 
      1 tb Toasted sesame seeds* 
      1 sm Garlic clove 
      1 ts Fresh ginger, grated 
      2 tb Rice vinegar 
      2 tb Orange juice 
      2 ts Soy sauce 
      2 tb Vegetable oil 
      1 ts Sugar 
    1/4 ts Red chile flakes 
    1/4 ts Sesame oil 
  
  *To toast sesame seeds, put them in a small skillet and heat, stirring 
  frequently, until fragrant and just golden.  Watch carefully. 
   
  Break off any woody parts of the asparagus stalks.  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 and blend until thoroughly 
  combined.  Pour dressing evenly over asparagus and serve. Makes 1/3 cup. 
   
  From 1993 "Shepherd's Garden Seeds Catalog," pg. 4.  Posted by Cathy 
  Harned.