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Asparagus Onion and Shrimp Salad Apr 29, 2014 12:00 AM A A 1/2 sweet onion, peeled and thinly sliced 11/4 teaspoons salt 1/2 pound asparagus, peeled, cut into 1- to 2-inch lengths and cooked just until tender 6 tablespoons lemon juice 1 teaspoon soy sauce 1 teaspoon freshly grated ginger root 1/2 teaspoon sugar Pinch of freshly ground black pepper 5 tablespoons extra virgin olive oil 1 teaspoon toasted sesame oil 3 garlic cloves, peeled and minced 1/2 pound cooked Pacific shrimp (these are the tiny pink guys) Fresh, young salad greens 1 tablespoon toasted sesame seeds (for garnish) Halve the onion lengthwise through the root end, then slice one half into very thin shreds lengthwise. Place the onion slices in a colander and sprinkle with 1/2 teaspoon of the salt, tossing and stirring the slices to coat each piece. Leave the onions for 10 minutes, then rinse and dry thoroughly with paper towels; set aside. In a bowl, whisk together the lemon juice, soy sauce, grated ginger root, sugar, remaining 3/4 teaspoon salt and the pepper. Add 4 tablespoons of the olive oil, the sesame oil, and whisk again; set aside. Finally, in a skillet, saute the prepared asparagus and garlic in the remaining 1 tablespoon of salad oil over medium heat until the garlic begins to turn golden, about 2 minutes. Remove from heat and let cool slightly. Arrange a bed of salad greens on 4 plates. Toss the onion, shrimp, asparagus and garlic with the dressing. Serve warm, at room temperature or chilled, spooned over the bed of salad greens. Garnish each salad with a portion of the toasted sesame seeds. Yields 4 main-course servings.