1/2 sweet onion, peeled and thinly sliced

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.