Shaved Asparagus And Kamut Grain Salad With Black Sesame Dressing

• Asparagus salad
• 1/2 cup cooked kamut grain
• 12 stems raw asparagus
• 5 scallions, roots removed
• 3/4 cup shelled edamame
• 1/2 cup cooked sliced beets (I use canned)
• Shaved Parmigiano, to taste
• Black sesame dressing
• 1/4 cup black sesame seeds
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce

1. ***For the kamut grain, I highly recommend soaking it overnight to speed up the cooking process. This also ensures that you get chewy, soft, and perfect texture every time. Simply put the soaked kamut in a medium pot with 1 1/4 to 1 1/3 cup water, bring it up to a boil, and lower the heat so it simmers for 25 to 30 minutes. Drain the liquid, set aside to cool.
2. Using the largest setting on a box grater (the cheese slicer-looking one), shave the asparagus into a large bowl or plate. Do the same thing with the scallions (or simply thinly slice them with a good knife). Add edamame and beets. Move on to the dressing. First grind the sesame seeds in a mortar and pestle or spice grinder until they're pulverized into fine powder. Blend in the rest of the dressing ingredients and drizzle into the salad. Toss it together and garnish with shavings of Parmigiano.

salad, asparagus, scallions, shelled edamame, beets, black sesame dressing, black sesame seeds, rice vinegar, honey, soy sauce

Taken from food52.com/recipes/54515-shaved-asparagus-and-kamut-grain-salad-with-black-sesame-dressing (may not work)