Ingredients

2 pounds jumbo asparagus
2 teaspoons kosher salt
Ice water

Dressing:
1 cup canola oil
3 tablespoons Asian sesame oil
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 cup soy sauce
1 1/2 teaspoons ground ginger
1 1/2 teaspoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons sesame seeds, toasted

Directions

Select a pan large enough to accommodate the asparagus when lying flat. Fill the pan 2/3 full with water. Cover and bring to a boil. Snap off the woody bottom end of each asparagus spear, then trim any ragged edges. Using a vegetable peeler, lightly peel the bottom half of each spear, removing only the thin, fibrous outer layer.

Add the salt and asparagus to the boiling water. Cook the spears, uncovered, until they are bright green and crisp-tender without tasting raw, 5-6 minutes. Using tongs, remove asparagus spears to a large bowl of ice water. Cool 1-2 minutes, then drain and pat dry with paper towels. Mix dressing ingredients. Place spears in a gallon-size lock-top plastic bag. Set aside.

Pour 1/4 cup of the dressing over the spears. Place sealed bag in refrigerator to chill and marinate at least 1 hour. Store the rest of the dressing in a jar with a tight-fitting lid. It will keep in the refrigerator for up to 1 month. Arrange asparagus spears on a serving platter. Sprinkle with toasted sesame seeds. Serves 6.