From ThisBlueWiki
- thin young asparagus shoots
- sesame seeds (preferably toasted)
- fresh lemon
- kosher salt
Rinse asparagus and snap off thick ends by hand. Slice diagonally in 2 inch sections, leaving tip whole. Meanwhile, bring a saucepan of water to boiling.
While parboiling asparagus sections for 3 minutes (up to 4 minutes for thicker shoots), gently toast sesame seeds in a pan over medium heat, if not already toasted, being careful not to overbrown. Coat a pan with peanut oil and preheat to medium-high heat.
Drain asparagus and sautee for four minutes, allowing to brown just at the edges if desired. Dust with kosher salt, sprinkle liberally with lemon juice, add sesame seeds, toss and serve immediately.