Trim asparagus and cut diagonally into 1-inch pieces.
Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process.
In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil.
Gently toss in the asparagus; cover and chill.
To Serve:
Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens.
Decorate with mandarin oranges and roasted red pepper strips.
Drizzle with remaining dressing.
Sprinkle with toasted sesame seeds.
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