Asparagus and sesame salad

This is another Delica inspiration. The asparagus salad with sesame dressing is so good. Bobby got it in his bento box lunch and let me try it – at which point I decided I HAD to make it, and soon. I went to Marina on Saturday and picked up the asparagus, and here we are. My version is slightly tangier than Delica’s. If you wanted it milder, just omit the lemon juice from the dressing and halve the vinegar. I like the tangy version better, so I won’t be changing anything the next time I make it. I am so glad I found Delica – the best inspiration is always right under your nose. I hadn’t been making much of an effort to cook recently because I’ve been trying to adjust to working and my new house and new life, and cooking wasn’t a priority. But once I started again, I became a lot happier. I really do love to cook/create/enjoy. And I can’t wait to go back to Delica for more ideas!

Asparagus with Sesame Dressing

Dash of salt (Kosher is best)
1 lemon, juiced
1 large bunch of asparagus, cut into 1.5-2-inch lengths
2 carrots, grated

2 tablespoons sesame seeds
1/4 cup mayonnaise
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 lemon, juiced
1 teaspoon sugar
dash of dried red pepper (or other spicy seasoning)

1. Boil about 3-4 cups of water in a large pot. Add the juice from one lemon and the salt. Add the asparagus and carrots to the water and boil for 3-4 minutes, making sure to mix them around occasionally. Drain and let cool.
2. Toast the sesame seeds in a skillet until golden-brown. This takes about 5 minutes. Let cool.
3. Use a mini food processor to grind up the sesame seeds. You could also use a mortar and pestle. Add the rest of the dressing ingredients and mix again in the processor.
4. Either drizzle the veggies with dressing, or mix them all together.