I found this recipe in an old Reader's Digest cookbook. It's one of those cookbooks with some of the now hilarious food styling photos, where things like a rice mold were intended to be cool. Regardless, this recipe for asparagus is a winner and passes the test of time with flying colors.
Asparagus with Sesame Seeds
1 1/2 lbs. asparagus, cut into 1-inch lengths
1 1/2 tsp. butter
1 Tbsp. sesame seeds
1 tsp. soy sauce
1 tsp. sesame oil
1/8 tsp. pepper
In a large skillet, bring an inch of water to a boil. Add the asparagus, and cook, covered, 3 minutes or until just tender. Drain, and rinse with cold water to stop the cooking. Drain again, and set aside.
In the same pan, melt the butter over medium heat. Add the sesame seeds, and cook 3 to 4 minutes or until lightly toasted. Add back the asparagus, soy sauce, sesame oil and pepper. Cook, stirring, for 1 minute or until the asparagus is reheated. Serves 4.