Cooked asparagus is quickly chilled and then tossed with a simple soy-sesame vinaigrette for a tangy side dish to serve at pot luck gatherings or with cold cuts and sandwiches.
Cook asparagus in boiling water about 4 to 5 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours.
Whisk together sesame oil and next 3 ingredients. Chill 2 hours.
Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.
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