Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels.
Arrange on platter
Mix Sesame oil, rice vinegar, soy sauce and sugar in a small bowl. Season dressing to taste with salt and pepper. (asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate)
Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.
Chilled Asparagus with Sesame Vinaigrette
INGREDIENTS
DIRECTIONS