A lovely light vegetarian salad, this makes a fine starter or side salad for lunch in the garden or a lazy midsummer dinner. Everything can, and in fact should, be prepared in advance, and dressed at the last minute.

Ingredients
Feeds 4. Takes 30 mins plus cooling.


750g asparagus
300g silken tofu
2 spring onions, finely chopped
1tsp sesame oil

FOR THE DRESSING

100ml soy sauce
1tbsp shredded ginger
1 garlic clove, crushed
40g caster sugar
1tbsp rice or wine vinegar

To make the dressing, combine the soy sauce, ginger, garlic and sugar in a saucepan and bring to the boil. Boil, stirring, until it reduces to a lightly syrupy consistency. Set aside to cool.

Bend each asparagus spear until it breaks and discard the woody ends. Cut the spears into 3cm lengths on the (extreme) diagonal. Drain the tofu, and steam over simmering water for five minutes. Add the asparagus and steam for a further five minutes — it should still be a little crisp. Rinse the asparagus under cold running water and set aside to cool.

Strain the dressing and stir in the vinegar.

Cut the tofu into 2cm cubes and arrange tofu and asparagus casually on four shallow pasta plates.

Drizzle with sesame oil and the sweet soy dressing, about one tablespoon per plate, and serve.

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