Crunchy Asparagus Salad

Directions

1. 1
   In a large bowl, whisk the soy sauce with the sesame oil and vinegar.
2. 2
   Fill a medium bowl with ice water.
3. 3
   In a steamer basket set in a large saucepan of simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes.
4. 4
   Transfer to the ice bath to cool.
5. 5
   Drain and pat dry, then chop the asparagus into 2-inch lengths.
6. 6
   Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and toss to coat.
7. 7
   Transfer to plates, sprinkle with sesame seeds and togarashi and serve.