Adapted from Tupelo Honey Cafe by Elizabeth Sims with Chef Brian Sonoskus
- 3 pounds asparagus, trimmed
- 2 tablespoons sesame oil
- 2 teaspoons sea salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons sesame seeds
- Blanch the asparagus in salted boiling water for 2 to 3 minutes, just until tender.
- Heat the sesame oil in a large skillet over medium-high heat. Add the aspragus, cooking 2 to 3 minutes.
- Add salt, pepper and sesame seeds.
- Serve immediately.