1 lb. fresh asparagus (full stalks)
2 tsp. olive oil
2 tsp. soy sauce
1/2 tsp. sesame oil
2 tsp. grated fresh ginger root
1 tsp. toasted sesame seeds
1/2 tsp. orange zest (optional)

Bring about one cup of water to a boil in a skillet large enough for the asparagus to fit completely inside. Add asparagus; cover skillet and boil for 3 to 5 minutes. Drain and quickly cool to room temperature or less. Meanwhile, combine all the other ingredients in a large sealable plastic storage bag. Put the cooled asparagus into the plastic bag and mix thoroughly. Store in the refrigerator at least one hour before removing the asparagus from the liquid. Arrange the asparagus on a plate/platter and sprinkle sesame seeds and orange zest (optional) over the top.