Total Calories: 10
Place a circular cake rack in the bottom of a 12-inch Dutch oven and set on the camp stove over medium heat. Add the water and place the asparagus spears on the cake rack. Steam about 5-7 minutes until tender, but don't overcook. While the asparagus is steaming mix the vinegar, sesame seeds, oil, and coarse ground black pepper together. Remove the asparagus spears and when cool put them in a re-sealable plastic container. Pour the marinade over and chill for a couple of hours. Serve cold or steam for 2-3 minutes and serve hot, if desired.
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