Asparagus with Ponzu Sauce
1 bunch asparagus
½ teaspoon agave
1 ½ teaspoons fresh lemon juice, divided
1 teaspoon fresh lime juice
1 tablespoon gluten-free soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon mirin
1 teaspoon toasted sesame seeds
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, and add ½ teaspoon of lemon. Add asparagus and cook just until tender. Remove asparagus and place in an ice bath to stop the cooking process and to keep its bright green color.
In a small bowl, whisk together the remaining ingredients, up to the sesame seeds.
Drain the asparagus well and toss with the sauce. Arrange the asparagus on a platter and drizzle sauce over asparagus. Garnish with sesame seeds.