Asparagus with Ginger Vinaigrette

When asparagus is out of season in the winter and fall, use fresh green beans or broccoli.

1 1/2 tablespoons rice vinegar
2 teaspoons sesame seeds, toasted
2 teaspoons grated peeled fresh ginger
2 teaspoons vegetable oil
1 teaspoon minced shallots
1/2 teaspoon sea salt
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon honey
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
5 cups (1-inch) diagonally cut asparagus (about 2 pounds), steamed and chilled

Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well.

from Cooking Light