- 1 tablespoon rice vinegar
- 1 teaspoon red wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon sesame seeds
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.