Elna Edgar’s Marinated Asparagus with Sesame Ginger Vinaigrette

March/April 2012

From Julie Van Rosendaal

I served this asparagus to William Shatner and other sci-fi celebs at the Comic Expo last year – it was a huge hit. It’s a perfect way to prep asparagus ahead of time, since it’s served chilled.

1 lb. fresh asparagus, ends trimmed if necessary

2 T. canola or olive oil

2 T. rice vinegar

2 T. orange juice

2 t. soy sauce

1 t. sesame oil

1 T. sesame seeds, toasted

1 garlic clove, crushed

1 t. grated fresh ginger

pinch red chile flakes

Bring a few inches of lightly salted water to boil in a medium saucepan; add the asparagus and cook for 5 minutes, or until tender-crisp. Drain well and immerse the asparagus in cold water to stop it from cooking. Pat dry and arrange on a platter.

In a small bowl or jar, combine the remaining ingredients, reserving half of the sesame seeds. Whisk or shake the vinaigrette, remove the garlic, and pour it over the asparagus. Sprinkle the asparagus with the reserved sesame seeds and serve, or refrigerate until you’re ready to serve it. Serves 4.