Asparagus Salad

1. 1

   If using beans, top, tail and cut diagonally into even lengths.

2. 2

   Snap the tough ends off the asparagus and discard.

3. 3

   Cut into long diagonal slices.

4. 4

   Blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp.

5. 5

   Drain, place in a bowl and cover immediately with stock.

6. 6

   Leave to cool in the stock.

7. 7

   Toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown.

8. 8

   Cool on a plate then crush in a blender or mortar and pestle.

9. 9

   Mix in remaining ingredients.

10. 10

    Drain vegetables well and, just before serving, pour over dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.