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The raw asparagus in this recipe gives a vibrant and delicious crunch. Adapted from onceuponachef.com
In a mixing bowl, whisk together the vinegar, olive oil, brown sugar, soy sauce, lemon juice, sesame oil, ginger, garlic and jalapeno.
Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about 1/8" thick), leaving the tips intact. Add the sliced asparagus to the mixing bowl and toss with dressing. Add scallions, cilantro, mint and sesame seeds. Toss to combine and adjust for salt.
Refrigerate for at least 2 hours or overnight. When ready to serve, stir in almonds and adjust the taste with lime juice or vinegar. Serve cold or at room temperature.
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