Cold Asparagus with Sesame-Ginger Vinaigrette

Blanched asparagus served cold under a punchy sesame-ginger dressing makes one of the best warm-weather side dishes you can put together in 15 minutes. The spears get a quick boil, then an ice bath to lock in that bright green snap.

The vinaigrette is where things get interesting. Toasting the sesame seeds first brings out their oils and deepens the nutty flavor before they go into the blender with fresh ginger, rice vinegar, orange juice, soy sauce, and a touch of sesame oil. The orange juice adds a citrus brightness that balances the earthy sesame, while red pepper flakes bring just enough heat to keep your attention.

Blending everything smooth means the dressing clings to each spear instead of sliding off. Make extra and keep it in the fridge. It’s just as good on grilled chicken or cold noodles.

Chef Tips

• Snap the asparagus at their natural breaking point rather than cutting. The stalk breaks exactly where the woody part ends.
• The ice bath is a must. It stops the cooking instantly and keeps the asparagus crisp with a vivid green color.
• Toast sesame seeds in a dry skillet over medium heat, shaking the pan often. They go from golden to burnt in seconds.

Variations

• Swap asparagus for blanched green beans or snap peas when asparagus is out of season.
• Add a drizzle of tahini to the dressing for a creamier, richer vinaigrette.
• Sprinkle with furikake or black sesame seeds for added crunch and color.