3 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons sesame seeds
Total Time: 25 minPrep: 20 minCook: 5 minYield: 12Level: easy
Whisk together the rice vinegar, red wine vinegar, soy sauce, and mustard. Drizzle in the melted virgin coconut 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.