Asparagus and Sesame Salad

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            FOOD FUNNY
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Patti G. of Alexandria, Virginia writes, "OK, I don't know if this
was so much a funny as a 'wow, that's sad.'"

I went to Starbucks yesterday to buy some ground coffee to use
in my hotel room (the stuff they stock the room with is dreadful).
There was a young woman behind me in line. My turn at the
register came and I ordered, "half a pound of Sulawesi, ground
for a flat paper filter." The young woman behind me - apparently
not aware that this black, hot, earthy beverage could be made at
home - said, "Oh wow... you make your own... that is such a
good idea."

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            TODAY'S RECIPE
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All I need is about half a good reason to eat asparagus, and this
recipe more than qualifies.

Asparagus and Sesame Salad

1 1/2 lbs (675 g) asparagus, trimmed and cut into
2-inch (5 cm) pieces
3 Tbs (45 ml) toasted sesame oil
2 Tbs (30 ml) rice wine vinegar
1 Tbs (15 ml) soy sauce
1 tsp (5 ml) sugar
2 Tbs (30 ml) sesame seeds, toasted

Boil or steam the asparagus just until tender, 2 to 3 minutes. Rinse
under cold water and drain thoroughly. Refrigerate until ready to serve.
Whisk together the sesame oil, vinegar, soy sauce, and sugar and
toss with the asparagus. Serve cold, garnished with toasted sesame
seeds. Serves 4 to 6.
Received on Fri Jun 9 07:56:20 2006