Asparagus Salad Recipe

Directions:

1. If using beans, top, tail and cut diagonally into even lengths.
2. Snap the tough ends off the asparagus and discard.
3. Cut into long diagonal slices.
4. Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp.
5. Drain, place in a bowl and cover immediately with stock.
6. Leave to cool in the stock.
7. Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown.
8. Cool on a plate then crush in a blender or mortar and pestle.
9. Mix in remaining ingredients.
10. Drain vegetables well and, just before serving, pour over dressing.