Cut asparagus into 3 inch pieces on the diagonal. In a small
bowl whisk together soy sauce, rice vinegar, sugar, chili flakes
and pepper. Set aside.
Heat a large sauté pan over high heat. Add 1/2 cup water and
asparagus. Cover and cook until asparagus is still crisp to the
bite, about 2 to 3 minutes. Uncover and pour off any remaining
water.
Add oil, garlic and ginger to the pan with asparagus. Sauté
until lightly browned. Add soy sauce mixture. Bring to a boil.
Cook until the sauce coats the asparagus. Sprinkle in toasted
sesame seeds.
Transfer to a serving platter. Serve immediately.
Serves 6.
Recipe and photograph courtesy of the California Asparagus Commission.