INGREDIENTS

1 ½ lbs. asparagus, trimmed and cut crosswise on the diagonal into 2″ pieces
1 tbsp. Japanese reduced-sodium soy sauce
1 tsp. Asian sesame oil
2 drops red chile oil
½ tsp. toasted sesame seeds

INSTRUCTIONS

1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1½–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.

2. Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.