Ingredients

• 1 lb asparagus, trimmed
• 2 tablespoons white vinegar
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 1/2 teaspoon grated fresh ginger
• 2 -3 dashes asian red chili sauce (such as sriracha)
• 1 bunch radish, trimmed and cut into wedges
• 2 tablespoons finely chopped scallions

Instructions

1. Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

2. Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.

3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.

4. Add the asparagus, radishes and scallion; toss to combine.

5. Serve warm or room temperature.