Asparagus Salad - cooking recipe

Ingredients

2 bunches fresh green asparagus or 500 g green beans
375 ml cold chicken stock
2 tablespoons sesame seeds
1 teaspoon sugar
1 1/2 tablespoons light soy sauce
3 teaspoons white wine vinegar
1 1/2 teaspoons water

Preparation

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