PRE 
SERVES 
- Rinse the asparagus and trim off the hard part of the stem.
- Blanch them in salted boiling water for 2 minutes, then drain and cool them under cold running water to stop them cooking and retain the lovely green colour. Pat them dry with kitchen towel.
- Dress the asparagus with toasted sesame oil and sesame seeds.
- Heat a non-stick griddle or non-stick frying pan and griddle the asparagus for 2-3 minutes over high heat, leaving them until you can see the black lines from searing and then turning once.
- Sprinkle with a few sea salt crystals and serve.
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