18 asparagus spears, trimmed and sliced
1 cup jicama, peeled and julienned
1 T tamari
1/2 t ginger, minced
juice and zest of a tangelo
1 1/2 tablespoons sugar
1 teaspoon black bean sauce
1 T olive oil
1/8 t sesame oil
In a saucepan, simmer the asparagus until tender, about 4 minutes.
Drain, plunge in ice water, and set aside.
In a saucepan over medium heat, whisk together tamari, ginger,
tangelo juice and zest, sugar, and black bean sauce. Simmer the
mixture for 2 minutes. Let cool, then whisk in olive oil and sesame
oil. Let cool.
Combine asparagus with jicama, and toss with the dressing. Garnish
with sesame seeds. Serve at room temperature.