Recipes Asparagus and Tomato Salad with Sesame Dressing 20 spears Asparagus, trimmed and peeled 2 Tomatoes, skinned, deseeded, cut into 1cm slices Dressing 2tbsp Tahini 2tbsp Warm water 2tbsp Japanese rice vinegar 1tsp Japanese soy sauce A few drops Chinese chilli oil ½ clove Garlic, crushed into paste Salt and ground white pepper to taste Garnish 2 tomatoes, skinned deseeded, cut into 1cm cubes Instructions 1. Blanch Asparagus in slightly salted water. Remove from the heat while they are still crisp and plunge into cold water to arrest cooking further and to retain the colour. Cut each spear into 2 equal lengths. 2. Skin and deseed all the tomatoes and cut into 1cm slices. 3. Prepare the dressing by mixing Tahini and warm water together to make a smooth sauce. Then add all other ingredients in a bowl and mixing well. 4. Put asparagus in a large mixing bowl with a half quantity of dressing and toss. 5. Put half the tomato slices in another mixing bowl with the rest of dressing and toss. 6. Arrange asparagus spears in a neat pyramid on the bed of the tomato slices and the garnish the top with tomato cubes. Quality Points: The asparagus should be cooked and crunchy and moist. They should be well-covered with dressing. The dressing should taste nutty with the well- flavour of sesame with a little heat of chilli. Tomato should give an additional acidity to remove the oiliness of the sauce.