Cold Asparagus With Sesame Ginger Vinaigrette

1 lb Fresh asparagus

--DRESSING

-- 1 tb Toasted sesame seeds*

1 sm Garlic clove

1 ts Fresh ginger, grated

2 tb vinegar

2 tb Orange juice

2 ts Soy sauce

2 tb Vegetable oil

1 ts Sugar

1/4 ts Red chile flakes

1/4 ts Sesame oil

*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully. Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp. Immerse asparagus in ice-water to stop the cooking action. Pat dry and arrange on a platter. In a blender, combine the dressing ingredients and blend until thoroughly combined. Pour dressing evenly over asparagus and serve. Makes 1/3 cup. From 1993 "Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy Harned.