Ingredient
1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 pounds of fresh asparagus, cut and cut into 2-inch pieces
1 tablespoon sesame seeds
Preparation!
Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar and mustard. Sprinkle with peanut oil and sesame oil, whisking vigorously to emulsify. Put aside.
Bring a pan of lightly salted water to a boil. Add the asparagus to the water and cook for 3 to 5 minutes until they are tender, but still firm. Remove and rinse under cold water to stop cooking.
Place the asparagus in a large bowl and pour the vinaigrette over the asparagus. Stir until a uniform coating is obtained. Sprinkle with sesame seeds to serve.