1 1/4 to 2 lbs. fresh asparagus
4 tsp. soy sauce
1 tsp. sugar
2 tsp. sesame oil

Select asparagus spears no more than 1/2 inch in diameter. Snap off tough root ends and discard. Slice stalks in 1 1/2 inch lengths on the diagonal. Wash asparagus under cold running water and parboil pieces by dropping them into 2 quarts of rapidly boiling water 1 minute. Drain and run cold water over asparagus to stop cooking and set color. Spread asparagus pieces on double thickness of paper towels and pat dry.

Combine soy sauce, sugar, and sesame oil in small glass bowl. Mix until sugar is completely dissolved. Add asparagus, toss to coat with dressing and chill slightly -- no more than 2 hours -- before serving.