Directions

• In a medium bowl, whisk together the miso, rice vinegar and tahini. Add water, one tbsp at a time to thin dressing to the consistency of heavy cream.
• Trim the woody ends off the asparagus (about the bottom 1/3). Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the asparagus and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the asparagus and plunge immediately into the ice bath. Drain the asparagus then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the asparagus into 1/4 inch pieces and add to the bowl with the dressing.
• Dice the chicken breasts and add to the bowl with the asparagus. Add the sliced scallion and a little red chili flake, if desired. Toss the salad, season to taste with salt and garnish with the sesame seeds. Salad will keep in refrigerator, if tightly sealed, for 3-4 days.