Instructions: Snap off and discard the tough ends of asparagus. Cut stalks into 1-inch lengths on the diagonal. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until tender-crisp, about 3 minutes. Drain in a colander and then immediately rinse with cold water to cool. Pat dry with paper towels.

Place the sesame seeds in a small skillet and toast over medium-low heat, tossing occasionally, until golden, about 5 minutes. Reserve.

Stir the remaining ingredients together in a small bowl. Place the asparagus in a shallow ceramic serving dish, pour on the seasoning mixture, and toss with a spoon. Sprinkle with sesame seeds and toss again. Cover with plastic wrap and chill at least 2 hours. Serve cold or at room temperature.

This recipe serves 6.

Comments: While there is no tradition of salad in China, there is a repertoire of pickled vegetables and cold dishes such as this for refreshing the palate.

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