1 bunch of asparagus

1 cooked red bell pepper

1 tbsp toasted sesame seeds

1 tsp sea salt

2 tsp olive oil

2 tsp balsamic vinegar

pepper to taste

Cut the back end of the asparagus and cook them in water for about 12 minutes, remove from the water and let cool.

In a small skillet over medium heat add the sesame seeds. Toast until lightly browned, stirring occasionally. This only takes a few minutes, so watch carefully. Take out of the pan and reserve.

Place asparagus in a serving dish, decorate with thin strips of bell peper making a bow so that it is like a bouquet.

In a small bowl, prepare the vinaigrette with the oil, vinegar, salt and pepper, stir until well combined.

When bringing to the table, pour the vinaigrette over the asparagus and garnish with sesame seeds on top.