cold sesame asparagus

We had this at a friend's dinner and clamored for the recipe. Neither they nor we exactly followed the recipe.


2 lb fresh asparagus
1 1/2 T soy sauce
1 t sugar
1 T rice vinegar
1/2 t salt
1 T sesame oil


  1. Blanch asparagus in rapidly boiling water, until just tender, about 1 minute.
  2. Drain and immerse in ice water.
  3. Drain again, pat dry, and set aside.
  4. In a large bowl, combine the remaining ingredients.
  5. No more than 1 hour before serving, add asparagus to the soy sauce mixture and toss.
  6. Chill until ready to serve, at least 30 minutes.


  1. We didn't cut the asparagus nor did they.
  2. We also did not have rice vinegar or sesame oil and so substituted champagne vinegar which we did have and hazelnut oil, which seemed like a good choice because of past experiences with hazelnut-butter sauces for asparagus.
  3. We also skipped the chilling step, out of laziness probably.
aspsess.htm: 25-jan-2000 [what, ME cook? 1984 dr bob enterprises]