First peel the asparagus. Place them horizontally on a clean chopping board and hold them with one hand by their heads. Then with your free hand carefully run a vegetable peeler from the heads towards the cut end. Turn the asparagus as you go until you have removed every inch of the tough skin.

Once peeled, slice the asparagus lengthwise into thin strips while holding the head steady. Don't push too hard because the asparagus breaks easily.

In a small cup or glass combine the sesame oil, the olive oil and the white wine vinegar. Season with a little pepper and salt. Stir these ingredients into a light dressing.

Check the seasoning of the dressing and add extra salt, pepper or white wine vinegar to taste if necessary. Place the curly strips of shaved white asparagus onto plates and drizzle with the dressing. Finish with a little pinch of salt, the chopped tarragon and the sesame seeds. Serve the carpaccio chilled.