Asian Asparagus Salad

1 bunch asparagus, trimmed

2 T soy sauce

1 T sesame oil

1 t rice wine vinegar or lemon juice

¼ t sugar

1 clove garlic, minced

½ t minced ginger

Fresh ground pepper to taste

Cut each asparagus stalk into three or four pieces on the diagonal.  Toss the pieces into a sink with a few inches of cold water in it (or into a bowl filled with cold water if you don’t have a double sink) and allow the pieces to sit in the water until you’re ready.  This will not only clean them, but will also crisp them up.

Bring a medium saucepan half full of water to the boil.  Add the asparagus to the boiling water, cover immediately, and set a timer for 1-1/2 to 2 minutes, depending on thickness of asparagus.  At the end of the time, drain immediately through a sieve, and toss the hot asparagus back into the cold water.  Allow to sit until completely cooled, then drain on a clean kitchen towel.

Put the asparagus into a medium bowl, pour the dressing over, and toss.  Cover with plastic wrap and leave at room temperature until ready to eat.