I really like this little amuse bouche, it's light and fresh and won't spoil appetites.
I based the recipe on a favorite of mine by Ina Garten; she tosses raw Sugar Snap Peas with deep, dark Asian sesame oil then sprinkles with sesame seeds.
Using the same idea, I quickly blanched diagonally sliced fresh aspargus, then plunged the slices and tips into an ice water bath to stop the cooking and retain the bright green color.
Drain very well, then toss with a little dark sesame oil. Distribute evenly between the porcelain spoons, then sprinkle with a few sesame seeds (black or white.)
You could add a little fresh, grated ginger and/or a few drops of soy sauce if you like ~ but the fresh asparagus flavor is so delightful, I just served it very simply.