Asparagus With Chinese Vinaigrette

• 16 asparagus spears
• 1 teaspoon sesame oil
• 1/2 teaspoon canola oil
• 1/2 teaspoon reduced-sodium soy sauce
• 1 teaspoon rice vinegar

1. Wash asparagus and break off tough part of stem.
2. Steam about 5 minutes, until tender but still firm.
3. In serving dish, whisk sesame oil, canola oil, soy sauce and vinegar.
4. When asparagus is cooked, drain and stir into dressing.

sesame oil, canola oil, soy sauce, rice vinegar

Taken from cooking.nytimes.com/recipes/11100 (may not work)