Asparagus Salad

This salad has a distinct Asian influence and is always popular.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  bunches  fresh green asparagus or 500  g green beans
• 375  ml  cold  chicken stock
• 2  tablespoons sesame seeds
• 1  teaspoon sugar
• 1 1⁄2 tablespoons light soy sauce
• 3  teaspoons white wine vinegar
• 1 1⁄2 teaspoons water

Directions

1. If using beans, top, tail and cut diagonally into even lengths.
2. Snap the tough ends off the asparagus and discard.
3. Cut into long diagonal slices.
4. Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp.
5. Drain, place in a bowl and cover immediately with stock.
6. Leave to cool in the stock.
7. Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown.
8. Cool on a plate then crush in a blender or mortar and pestle.
9. Mix in remaining ingredients.
10. Drain vegetables well and, just before serving, pour over dressing.