Ingredients:
1 bunch asparagus (about 10 to 11 ounces), blanched
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 teaspoon white and/or black sesame seed for garnish

Directions:
Cut a bit of the bottom end off each asparagus spear. Blanch the asparagus by plunging into a pot of boiling water for 2 to 3 minutes until bright green; remove and transfer immediately to bowl of ice water for one minute. Drain and set aside.

In a small bowl, use a whisk to combine all other ingredients but the sesame seeds, until well mixed. Arrange the blanched asparagus on a platter and drizzle with the dressing, then garnish with a sprinkling of sesame seeds. Serve warm or cold.