Chicken and Asparagus In Ginger Dressing

• 6 quarts water
• 1 large whole chicken breast, skinned, boned and halved
• Water and white wine or vermouth
• 1 13 pounds asparagus
• 2 teaspoons minced fresh ginger
• 4 teaspoons minced garlic in oil
• 5 tablespoons Chinese sesame paste
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons sugar
• 1 1/2 tablespoons Chinese sesame oil
• 2 teaspoons hot sesame (chili) oil
• 2 tablespoons rice vinegar
• 2 tablespoons white wine or dry vermouth
• 16 ounces angel-hair pasta or other very thin fresh pasta
• 2 scallions
• 4 tablespoons chopped fresh coriander
• 8 to 12 cherry tomatoes for garnish

1. Bring 6 quarts of water to a boil in a covered pot for the noodles and asparagus.
2. Cook the chicken breast in a half-and-half combination of water and wine or vermouth to cover.
3. Poach until done, about 15 minutes.
4. Cool, drain and shred.
5. Wash and trim asparagus by breaking off tough stem ends.
6. Cut on a diagonal into one-inch pieces.
7. Mince ginger and combine in a serving bowl with garlic, sesame paste, soy, sugar, sesame oils, rice vinegar and wine; mix thoroughly.
8. Add asparagus to boiling water 3 minutes before it is time to add noodles.
9. Slice scallions; add to sauce.
10. Add noodles to asparagus in boiling water and cook 30 seconds to one minute.
11. Drain noodles and asparagus and add with chicken to sauce; mix to incorporate sauce thoroughly with other ingredients.
12. Decorate with coriander and serve with tomatoes.

water, chicken, water, asparagus, fresh ginger, garlic, chinese sesame paste, soy sauce, sugar, chinese sesame oil, hot sesame, rice vinegar, white wine, angelhair pasta, scallions, fresh coriander, tomatoes

Taken from cooking.nytimes.com/recipes/11695 (may not work)