- 1 lb Asparagus, ends trimmed

		- 1 Cup Water

		- 1 Tbs Dark soy sauce

		- 2 Tbs Butter

		- 2 Tbs Heavy cream

		- 1 tsp Toasted sesame seeds

		- Bend each asparagus stalk until
			it snaps at its tenderest point.

		- In a medium-size skillet,
			bring 1 Cup water to a boil.
		Add the asparagus and reduce heat
			to medium. Cook for 5 minutes.
		Remove the asparagus with a
			slotted spoon to a serving platter.

		- Return the remaing water in the
			skillet to a boil, and reduce
				liquid to about 2 tablespoons.
		Add the soy sauce, butter and cream.
		Stir and remove skillet from heat.

		- Pour the cream sauce over the
			asparagus and garnish with
			toasted sesame seeds.