Use your fingers to snap off the woody ends of each asparagus spear (or roll your knife gently until it cuts through with ease). If the spears are short (around 4 inches | 20cm long) like the ones I bought, keep them that length. Otherwise, cut them on the diagonal into dramatic 2-inch (5cm) lengths.

Bring a pot of salted water to a boil over high heat. While the water heats up, ready a large bowl of ice water and set it near the stove.

Add all the asparagus to the boiling water and cook for 1 to 2 minutes, until bright green and crisp tender. Eat one to make sure.

Drain in a colander, then immediately transfer to the ice water bath to cool. Drain again, pat the asparagus dry with paper towel or a dishtowel, then set aside in a bowl or plastic zip-top bag. Refrigerate for up to 2 days.

For the dressing, combine the sesame oil, soy sauce and sugar in a bowl, stirring or whisking to dissolve the sugar. Taste and make sure the flavor is balanced between being rich, salty and sweet. About 2 hours before serving, toss the asparagus in the dressing and set aside for the seasonings to penetrate. Right before serving, transfer to a plate and garnish with a shower of sesame seeds.