This simple vinaigrette keeps several weeks in the refrigerator so make a double batch to have on hand. Use it to drizzle over the blanched stalks or in a main dish salad with asparagus and cooked shrimp tossed with pasta.
1 pound fresh asparagus, trimmed
1 clove garlic, minced
1 teaspoon minced fresh ginger
3 tablespoons rice wine vinegar
1 to 2 teaspoons fresh lemon juice, to taste
1 teaspoon soy sauce
1 teaspoon honey
1/4 cup light sesame oil
2 tablespoons dark sesame oil
Fill a large bowl with ice and water and set aside. Bring a large pot of water to a rapid boil. Add the asparagus and boil until just bright green, about 30 seconds to 1 minute.
Drain the asparagus and dump into the iced water until cooled. Drain the asparagus, pat dry with a clean dishtowel and set aside.
In a blender or food processor fitted with a steel blade, process together the garlic, ginger, rice wine vinegar, lemon juice, soy sauce, and light and dark sesame oil.
Either toss the asparagus with the dressing or serve the dressing alongside.