I first tasted this at The French Laundry in Yountville, CA (Napa Valley). It was a moment I remember 25 years later. It's tender crisp and full of flavor. It's made ahead so the flavors can meld making it great for company. Serve chilled or at room temp. I always get the "who made this?"
when taking it to someones house.
1 pound fresh asparagus, sliced diagonally in 2 inch lengths
1 tablespoon sesame seeds,lightly toasted in a small dry fry pan
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 clove garlic, diced or pressed
1 tablespoon soy sauce
3 tablespoons scallions, finely chopped
- Steam or boil asparagus until tender crisp and drain. Rinse in cold water or an ice bath to stop cooking.
- Combine all the other ingredients in a small bowl.
- Mix well and toss with asparagus.
- Chill.
