If you happen to have leftover asparagus, toss it into a salad like this. Add some slivered cooked chicken and call it dinner.
1 pound asparagus
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
2 tablespoons chopped fresh cilantro
1/8 teaspoon coarse salt
1 1/2 cups baby arugula or mesclun salad
2 tablespoons sesame seeds
How to Make It
Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks diagonally into 1-inch pieces. Blanch in boiling water 3 minutes or until bright green. Drain in a colander and rinse under cold water to stop the cooking.
In a large bowl, combine the vinegar, soy sauce, sesame oil, cilantro, and salt. Add the asparagus and toss until well combined.
To serve, pile some salad greens on each of 4 plates. Spoon the dressed asparagus onto the greens and sprinkle with sesame seeds.