1 head tender green asparagus
1 Tbsp each white and black sesame seeds
1 large handful of chopped walnuts
1 lemon, grilled
1 lime, juice and zest
3/8 cup fresh squeezed orange juice
2 1/2 tbsp Agave Nectar
2 tbsp low sodium soy sauce
2 tsp minced garlic
2 tsp minced ginger
3/8 tsp Sriracha
3/8 cup toasted sesame oil
Discard bottom third of asparagus then gentle steam for 5-7 minutes..do not overcook! Remove from heat and refrigerate at least 2 hours in an airtight container.
In a blender or small food processor combine all dressing ingredients and pulse until well blended. Refrigerate at least 2 hours.
When ready to serve lightly toss asparagus with dressing to coat. Squeeze grilled lemon over top. Top with chopped walnuts and finish with both black and white sesame seeds. Serve Chilled.