• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger
• 1 teaspoon minced garlic
• 1 tablespoon light brown sugar
• 1 jalapeño pepper, seeds removed and finely diced (optional)
• 2 teaspoons toasted sesame oil
•  Salt and pepper
• 1 ½ pounds fat asparagus
•  Salt and pepper
• ½ cup slivered scallions
•  Squeeze of lime juice, to taste
•  Mint leaves, for garnish
•  Cilantro sprigs, for garnish
• 1 tablespoon toasted sesame seeds
• 1 tablespoon black sesame seeds

PREPARATION

1. Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
2. Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
3. Cut the asparagus at a long diagonal into very thin slices (not paper thin — about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
4. Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.