Bring a large saucepan of water to a boil over high heat. Add asparagus; cook for 2 to 3 minutes, just until crisp-tender. Immediately drain asparagus; rinse with cold water until asparagus is completely cooled. Drain again; pat dry. Cover and refrigerate until chilled, about one hour. In a small bowl, whisk together remaining ingredients; cover and refrigerate. At serving time, drizzle asparagus with dressing; toss to coat.
Tip: Toasting really brings out the flavor of sesame seed and chopped nuts...and it’s simple. Add seeds or nuts to a small dry skillet. Cook and stir over low heat for a few minutes, until toasty and golden.
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