Microwave the lime in a small bowl to release essential oils
, and set aside until it is just cool enough to handle. Through the feed tube opening of a running blender, add 1 at a time, champagne
vinegar, garlic, shallot
, sweet and sour sauce
, and the lime juice from the micro-waved lime
. Leaving the blender
running, add the coconut milk
. Season with salt and pepper, to taste.
Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro. Add enough of the coconut milk dressing
to coat and chill. Serve garnished with cilantro sprigs.