Prepare the asparagus by cutting off the woody ends and setting them aside.
Bring a large saucepan of water to the boil and season generously with salt.
Blanch the asparagus for about 1 minute or until slightly tender.
Refresh the asparagus in a large bowl of cold iced water.
Drain the asparagus and arrange on a serving platter.
To make the black vinegar dressing, place all the ingredients
in a small saucepan, bring to the boil and simmer gently
over low heat for 3 minutes. Set aside.
Drizzle the dressing over the asparagus and garnish
with toasted sesame seeds.