Spring Picnic Asparagus Salad

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By the end of winter on the farm, nothing seems more inviting than a picnic in the field.  And nothing is more exciting in the Spring garden than the first skinny fingers of asparagus protruding from the soil.

We created this recipe to honor both such momentous occasions.

Ingredients:

4 cups water
½  pound  green asparagus and ½ pound white asparagus, remove woody portions from base of stalk and discard and then cut remaining stalk diagonally into half-inch pieces
2 tablespoons of low-salt soy sauce
2 tablespoons sesame seed oil
1 teaspoon of honey
2 clove garlic, chopped fine
¼ cup sesame seeds, toasted
1 teaspoon of hot pepper flakes

Instructions:

Bring 4 cups water to boil in saucepan. Drop in the pound of asparagus to blanch. Boil 1 minute. Drain. Rinse with cold water and then pat dry with a paper towel

Mix remaining ingredients in a bowl. Pour over the asparagus.

*Note: The dressing may be kept in covered jar in the refrigerator for about a week.

Serves 4