2 pounds asparagus (tough ends removed)
3-4 tablespoons sesame seeds
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1½ tablespoons sugar
1½ tablespoons soy sauce
¼ teaspoon salt
Blanch asparagus in salted boiling water and cut into 1-inch pieces and set aside.
Toast sesame seeds in a small frying pan on low to medium heat. They pop when they are toasted. Grind sesame seeds in a food processor, clean bean grinder or blender.
In a large bowl, combine ground sesame seeds, sugar, soy sauce and salt. Add asparagus in the bowl and toss right before serving.
Serves four to six.
Cooks note: If I am bringing this somewhere, I put the dressing on before I leave the house. It is OK that way, too.