24 asparagus spears, 1/2"
1 tbsp. soy sauce
2 tsp. sesame oil
1 tsp. rice vinegar
1 tbsp. toasted sesame seeds (browned in skillet)

Cut asparagus stalks diagonally into 1 1/2 inch pieces. Bring water to a rolling boil and cook asparagus 1 minute. Drain in colander, rinse under cold water and drain again.

Whisk sauce ingredients together and pour over asparagus. Stir until asparagus is coated. Serve chilled.