Crunchy Asparagus Salad

• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon distilled white vinegar
• 1 bunch of thin asparagus (about 1 pound), trimmed
• One 4-ounce piece of daikon radish, peeled and thinly sliced (1 cup)
• Kosher salt
• Pepper
• Toasted sesame seeds and togarashi, for sprinkling

1. In a large bowl, whisk the soy sauce with the sesame oil and vinegar.
2. Fill a medium bowl with ice water.
3. In a steamer basket set in a large saucepan of simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes.
4. Transfer to the ice bath to cool.
5. Drain and pat dry, then chop the asparagus into 2-inch lengths.
6. Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and toss to coat.
7. Transfer to plates, sprinkle with sesame seeds and togarashi and serve.

soy sauce, sesame oil, white vinegar, thin, kosher salt, pepper, sesame seeds

Taken from www.foodandwine.com/recipes/crunchy-asparagus-salad (may not work)