- 3 tablespoons sesame oil
- 2 tablespoons white wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- Kosher salt
- 1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces
- 4 tablespoons sesame seeds
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.