2 Green Asparagus
375 Green Beans
2 Sesame Seeds
1 1/2 Light Soy Sauce
3 White Wine Vinegar
1 1/2 Water
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.