12 oz. fresh asparagus spears
1 tbsp. butter
2 tsp. sesame seed
2 tsp. lemon juice
1/4 tsp. salt

Wash and trim asparagus. Cook, covered, in boiling salted water until crisp- tender, 10-15 minutes. Meanwhile, in small saucepan heat and stir butter and sesame seed over low heat until seeds are golden brown, about 5 minutes. Add lemon juice and salt. Drain asparagus; transfer to serving dish. Pour sauce over asparagus. Serve immediately. Makes 4 servings.