Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette

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• 2 tablespoons rice wine vinegar
  Ingredient note

  Source: 2 tablespoons rice wine vinegar
• 2 tablespoons vegetable oil
  Ingredient note

  Source: 2 tablespoons vegetable oil
• 2 tablespoons light or dark brown sugar
  Ingredient note

  Source: 2 tablespoons light or dark brown sugar
• 1 tablespoon soy sauce
  Ingredient note

  Source: 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice, (from 1 lime)
  Ingredient note

  Source: 1 tablespoon fresh lime juice, (from 1 lime)
• 2 teaspoons sesame oil
  Ingredient note

  Source: 2 teaspoons sesame oil
• 1 tablespoon grated fresh ginger (see note)
  Ingredient note

  Source: 1 tablespoon grated fresh ginger (see note)
• 1 clove garlic, (minced)
  Ingredient note

  Source: 1 clove garlic, (minced)
• 1 each jalapeño pepper, (ribs and seeds removed, finely diced see note)
  Ingredient note

  Source: 1 jalapeño pepper, (ribs and seeds removed, finely diced see note)
• 1½ lb medium asparagus
  Ingredient note

  Source: 1½ lb medium asparagus
• 4 each scallions, (finely sliced about ½ cup)
  Ingredient note

  Source: 4 scallions, (finely sliced about ½ cup)
• ¼ cup fresh chopped cilantro
  Ingredient note

  Source: ¼ cup fresh chopped cilantro
• ¼ cup fresh chopped mint
  Ingredient note

  Source: ¼ cup fresh chopped mint
• 2 tablespoons sesame seeds
  Ingredient note

  Source: 2 tablespoons sesame seeds
• As Needed Salt
  Ingredient note

  Source seasoning: Salt, (to taste)
• ¾ cup sliced almonds
  Ingredient note

  Source: ¾ cup sliced almonds

1. In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño.
2. Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about ⅛-in/3-mm thick), leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning (you will likely need to add more lime or rice vinegar, as the flavors mellow).
3. Transfer the salad to a serving bowl and serve cold or room temperature.