Cold Asian Asparagus

An effort:flavor ratio winner from my friend, Susan Richardson - one of the best home cooks I know!

3 Tablespoons soy sauce

½ teaspoon Dijon mustard

1 teaspoon sesame oil

1 teaspoon rice vinegar

Toasted sesame seeds to taste

2-3 lbs asparagus, blanched

In a small bowl combine the first 4 ingredients. Pour over blanched asparagus (either when still hot or right before serving). Chill either way and top with sesame seeds before serving.

Susan JohnsonComment