Asparagus Salad

Ingredients for 6 servings

1/2 cup rice vinegar

1 tablespoon white sugar

1 teaspoon sea salt

1/2 teaspoon sesame oil

2 tablespoons olive oil

3/4 pound asparagus or at least 24 spears

1 (4 ounce) container crumbled feta

18 or so large cherry tomatoes, split

1 green onion, diced

2 tablespoons chopped cilantro

Directions

Cut off the last few inches of each asparagus spear. Steam the spears for a few minutes, then rinse in cold water. Lay the cooked spears in a rectangular baking dish of appropriate size. Add the feta, tomato, green onion and cilantro over the spears.

Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in a small bowl, then pour over the spears.

Refrigerate for at least 1 hour.

For individual servings, place 3 or 4 spears on a salad plate, make sure to add an appropriate amount of the dressing mixture.