Basque Cantabrian Anchovy with asparagus and a sesame vinaigrette

Elaboration

Cut the hard stems from the asparagus. Boil them until they are tender. Next, cool them in ice water or under cold running water. Dry them then cut them into strips around 4cm long.

Heat the oil over a medium heat and add the seeds. Sauté them for around 1 minute then place them in a bowl.

Cut the anchovies to a length similar to the asparagus, around 4cm.