Savory Saturdays

The phrase, "The farther I go, the behinder I get," is becoming reality for me.  I'm tired.  However, there's so much to do and places to see, that I need to cram more and more into a quickly diminishing time frame.  To that end, I like recipes that are quick and easy and are tasty with an elegant appearance.  Following is such a recipe that I found in the Sunset Light Cuisine cookbook.

Marinated Asparagus with Sesame

   Ingredients   
1 lb. asparagus          Snap off and discard tough ends of asparagus; peel stalks, if
                                 desired.  Bring about 1 inch of water to a boil in a wide frying
                                 pan over high heat.  Add asparagus, cover, and cook just until
                                 barely tender when pierced (3 to 5 minutes). Drain, immerse
1/4 cup seasoned      immediately in ice water until cool, then drain again.   
rice wine vinegar;    
or 1/4 cup rice wine
vinegar mixed with      Place asparagus in a shallow bowl and add vinegar and sesame
2 teaspoons sugar        oil.  Cover and refrigerate, stirring occasionally, until cold
and salt to taste.           (about 30 minutes).

                                    Meanwhile, toast sesame seeds in a small frying pan, shaking
1 tablespoon each        pan often, until golden (2 to 3 minutes).
of sesame oil
and sesame seeds         To serve, lift asparagus from marinate and arrange on a
                                    serving plate.  Sprinkle with sesame seeds.  Makes 4 servings.

Prep time - 10 minutes
Cooking time - 3 to 5 minutes
Chilling time:  about 30 minutes
Calories per serving:  81