Celebrate Asparagus Day this week by enjoying this recipe offered by the Wild Ramp!
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Asparagus Salad
1 pound asparagus
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon seasoned rice vinegar
1 ½ teaspoons sugar
¼ to ½ teaspoon ginger
¼ teaspoon cumin
1 teaspoon sesame seeds, toasted
Steam asparagus in a small amount of water until crisp-tender. (Asparagus may be cooked as whole stalks or cut into 2-inch pieces if desired.) Drain well.
In a bowl, combine soy sauce, oil, vinegar, sugar, ginger, and cumin.
Place asparagus in a bowl. Pour dressing over asparagus and gently toss to coat. Cover and chill for at least 1 hour.
Drain asparagus and place on a serving platter or in a bowl, if using 2-inch pieces. Sprinkle with sesame seeds.
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