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Chilled Asparagus with Sesame Vinaigrette

Chilled Asparagus with Sesame Vinaigrette


  • 2 lbs. asparagus, trimmed
  • 2 T plus 2 t Oli+Ve  Sesame Oil
  • 1 T plus 1 t soy sauce
  • 1 t sugar
  • Salt and freshly ground pepper, to taste
  • Sesame Seeds, toasted


  • Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes.  Drain.  Rinse with cold water and drain well.  Pat dry with paper towels.
  • Arrange on platter
  • Mix Sesame oil, rice vinegar, soy sauce and sugar in a small bowl.  Season dressing to taste with salt and pepper.  (asparagus and dressing can be prepared 1 day ahead.  Cover separately and refrigerate)
  • Spoon dressing over asparagus.  Sprinkle with sesame seeds and serve.