A more wonderful asparagus recipe:
Break off the hard bottom end of each asparagus stalk and discard. Cut the remaining steps of the stalks into 3 cm long pieces with diagonal cuts, that is, make a diagonal cut at one end of the stalk, then roll it a quarter turn further and cut through again. You will get about 3 cups of asparagus pieces per 3/4 to 1 kg.
Rinse the asparagus spears under cold running water and blanch in 2 l of bubbling hot salted water for 1 minute. Drain immediately and rinse with cold water. Lay out on double layer of paper towels and pat dry.
In a small glass bowl, combine soy sauce, sugar and sesame seed oil until sugar is completely dissolved. Add the asparagus spears. Stir with a large spoon so that each asparagus piece is well coated with the marinade. Refrigerate for a short time before serving ~ no more than 2 hours. As a stand-alone salad course, plenty for four people. As part of a Chinese cold dish or an entire meal, plenty for six to eight people.
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