(with a nod to Madhur Jaffrey)
(for 4)
450g (1 lb.) Asparagus
2 tablespoons Olive Oil
1 tablespoon Sesame Seeds
200ml (7 oz.) Chicken (or Vegetable) Stock
2 tablespoons Dry Vermouth

Crack the Asparagus and discard (or keep for soup)the woody end.
Cut the rest of each spear in half; keep the top floret halves
separate from the bottom stem halves.

Heat olive oil in a pan; when hot, add sesame seeds.
When the seeds start to pop and darken, add the bottom-half spears.
Toss them in the pan until they turn bright green.
Now add top-half spears and again toss them in the frypan until they turn bright green.
Add the stock, salt, pepper and 2 tabelspoons dry vermouth.