1/4 c. plus 1 Tbsp. mayonnaise
2 tsp. rice vinegar
1 tsp. soy sauce
1 tsp sugar
pinch of Cayenne pepper (I usually do it to taste)
In medium skillet, toast the sesame seeds over moderate heat, shaking the pan a few times until seeds are golden brown. Spread sesame seeds on plate and let cool. After cooled, pulse them in a food processor until coarsely ground (I usually skip this step). Mix remaining ingredients together with seeds.
Bring large saucepan of water to a boil. Add a large pinch of salt and juice of one lemon to water. Add 1 1/2 pound asparagus (cut into 3 inch lengths) and 2 small carrots quartered lengthwise (in 3 inch lengths-I use baby carrots). Boil for two minutes, drain. Place asparagus and carrots on a platter and drizzle dressing on top.