Chinese Asparagus Salad

 

2 bunches of asparagus

4 C. of water

2 T. lite soy sauce

2 T. Asian sesame oil

1 clove garlic, minced

1/2 tsp. sugar

Sesame seeds

 

Mix the soy sauce, sesame oil, garlic and sugar in a bowl and set aside. Trim the tough woody ends of the asparagus spears and slice the spears into 1″ diagonals. Blanch in boiling water for 1 minute and drain. Pat dry with paper towels so the dressing adheres well. In a serving bowl, add the asparagus pieces and pour the dressing over. Toss to coat. Sprinkle with sesame seeds and refrigerate at least 2 hours before serving.