1Toast your sesame seeds in a thin layer in a shallow pan. Bake at 350F, for 4 to 6 minutes, stirring twice. Set aside until needed.
2Combine first 4 ingredients in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and set aside.
3Snap off tough ends of asparagus. Cook asparagus in hot olive oil in a large skillet over medium-high heat, stirring often, 6 minutes or until crisp-tender, Add the chicken broth mixture to asparagus, cook stirring constantly, 1 minute or until thoroughly heated. Stir in pepper. Sprinkle with sesame seeds. Serve immediately. 4-6 servings