Instructions: Cook asparagus to just barely done and refrigerate.

To prepare dip, heat 1/4 cup oil in saucepan over medium low heat and stir in sesame seeds. Cook until seeds are golden, about three to five minutes.

Add remaining oil and remove from heat. Allow to cool. Whisk together egg, vinegar and honey. Slowly blend in a thin stream of the oil mixture. Blend in soy sauce and garlic. Add salt. Refrigerate, allowing flavors to blend.

NOTES :
This recipe doubles easily and can also be served as a "salad"

simply by using the sesame dip as a dressing for the chilled asparagus.

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