Spring always brings plenty of young asparagus, pencil-thin with bright green stems. But too many dishes cover up the fresh taste of the asparagus with a fattening sauce.
This simple, Japanese-style soy dressing is flavored with toasted sesame seeds rather than oil and uses mirin, a sweet rice wine found in Japanese and gourmet markets.
Steaming the asparagus also keeps the fat away. It’s best to cook asparagus within a day or two of purchase. Store asparagus in the refrigerator until using. Set it in a glass of water so that the ends are covered, just like a bunch of flowers.