To make the fresh herb tahini, place the tahini, yoghurt, parsley, coriander, water, lemon juice and vinegar in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.
Cook the sesame seeds in a large non-stick frying pan over medium-high heat, tossing, for 1 minute or until toasted. Transfer to a plate.
Return the pan to medium-high heat. Add 1 teaspoon of the olive oil and half the asparagus. Cook, tossing constantly, for 3-4 minutes or until bright green and tender crisp. Transfer to a plate. Repeat with the remaining oil and asparagus, reheating pan between batches.
Return the asparagus to the pan. Add the garlic and sesame oil and cook, tossing constantly, for 1 minute or until heated through. Drizzle with the lemon juice and season with salt and pepper. Arrange the asparagus on a warm serving platter and sprinkle with sesame seeds. Serve with fresh herb tahini and lemon wedges.
