Ingredients
2tbsprice wine vinegar
2tbspvegetable oil
2tbspdark brown sugar
1tbspsoy sauce
1tbspfresh lime juice
2tspAsian/toasted sesame oil
1tbspfresh ginger,grated
1clovegarlic,minced
1jalapeno pepper,ribs and seeds removed, finely diced, see note
1½lbsmedium asparagus
½cupscallions,finely sliced
¼cupfresh cilantro,chopped
¼cupfresh mint,chopped
2tbspsesame seeds
salt,to taste
¾cupalmonds,sliced
Preparation
In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño.
Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices, leaving the tips intact.
Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary.
Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning.
Transfer the salad to a serving bowl and serve cold or room temperature.
