A delightful twist on asparagus with a creamy soy glaze and a touch of sesame.
Snap the tough ends off the asparagus by bending each stalk until it naturally breaks.
This method ensures you use only the tender parts of the asparagus.
Bring the water to a boil in a medium-sized skillet.
Use just enough water to cover the asparagus for even cooking.
Add the asparagus to the boiling water, reduce the heat to medium, and cook until tender.
Check the asparagus with a fork to ensure it's tender but still firm.
Remove the asparagus with a slotted spoon and arrange on a serving platter.
Arrange the asparagus neatly for a better presentation.
Boil the remaining water in the skillet until reduced to about 2 tablespoons.
Reducing the water concentrates the flavors for the sauce.
Stir in the soy sauce, butter, and cream, then remove from heat.
Mix well to create a smooth, creamy sauce.
Pour the sauce over the asparagus and sprinkle with toasted sesame seeds.
Serve immediately to enjoy the dish at its best.
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