Ginger Asparagus Salad

Directions

1. 1
   Combine the vinegar and gingerroot in a small saucepan; bring to a boil. Boil 7 minutes or until the liquid is reduced by half. Remove from the heat, and stir in the sugar. Set aside.
2. 2
   Snap off tough ends of the asparagus. If you want to, remove the scales from the sides of the asparagus stalk -- I don't.
3. 3
   Place the asparagus in a large skillet and add cold water to cover. Bring to a boil and immediately remove from heat. Plunge the asparagus into cold water (with ice) to stop the cooking process. Drain the water off the asparagus.
4. 4
   Arrange the asparagus on a serving platter.
5. 5
   Combine the vegetable oil and next 4 ingredients, stirring well; drizzle over the asparagus. Cover and chill at least 30 minutes before adding the vinegar mixture. One hour before serving, drizzle the vinegar mixture over the asparagus. Chill for one more hour.