1 1/2 lbs. asparagus

FOR MARINADE:

2 tbsp. soy sauce
1 1/2 tsp. sugar
1 tbsp. dark sesame oil
1 tbsp. white vinegar
1 tbsp. dry sherry
1 tsp. grated ginger
Lightly toasted sesame seeds

Whisk together marinade ingredients and set aside. Wash asparagus and remove tough ends. Ease spears into boiling water to cover. When water begins to boil again, cook for 1-2 minutes longer until tender, but crisp.

Plunge into cold water to stop the cooking and set the color. Drain well; place in shallow bowl, and cover with marinade. Chill at least 30 minutes.

Garnish with sesame seeds. Don't wait longer than 2 hours before serving. Can be served hot, too.