SESAME ASPARAGUS

A colorful and tasty addition to an antipasto plate. Snow peas are an acceptable substitute when fresh asparagus is unavailable.

1 pound asparagus
3 tablespoons vegetable oil
3 tablespoons sesame oil
3 tablespoons white wine vinegar
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
1/4 cup toasted sesame seeds

Lightly blanch the asparagus {or snow peas} in boiling water, leaving the vegetables very crisp. Drain and immerse in ice water to stop the cooking process. Chill until ready

to use.
Combine the oils, vinegar, soy sauce, garlic, and ginger. Mix well. Just before serving, toss the asparagus with enough dressing to coat and flavor it. Garnish with the sesame seeds.
Serves 4-6.