Asparagus & Radish Salad

• 1 bunch asparagus (about 1 pound), trimmed
• 2 tablespoons white vinegar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons canola oil
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon grated fresh ginger
• 2-3 dashes Asian red chile sauce, such as sriracha (optional)
• 1 bunch radishes, trimmed and cut into wedges
• 2 tablespoons finely chopped scallion

Preparation

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. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. 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. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.