A delightful twist on asparagus with a sesame-lemon vinaigrette.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water enhances the asparagus's flavor.
Trim the woody ends of the asparagus and blanch in the boiling water for 3-4 minutes.
Blanching ensures the asparagus retains its vibrant green color and crisp texture.
Drain the asparagus and immediately transfer to a bowl of ice water to stop the cooking process.
Shocking the asparagus in ice water preserves its color and texture.
In a mixing bowl, whisk together the garlic, salt, white pepper, Dijon mustard, and lemon juice.
Whisking the ingredients thoroughly ensures a smooth and well-emulsified vinaigrette.
Slowly drizzle in the sesame oil while whisking to combine.
Adding the oil gradually helps to emulsify the vinaigrette for a creamy texture.
Toss the cooled asparagus with the vinaigrette until evenly coated.
Toss gently to avoid breaking the asparagus spears.
Serve the asparagus on a platter, garnished with a sprinkle of sesame seeds if desired.
Serving on a platter makes for an elegant presentation.
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