2tablespoonsgochujangKorean red chili pepper paste
2tablespoonsvinegar - more if you like
1tablespoonsugar - more if you like
1/2teaspoonminced garlic
1teaspoonsesame oil
1/2teaspoonsesame seeds
Instructions
Remove the tough ends of the asparagus. Cut into about 2-inch lengths.
Blanch the asparagus in salted boiling water until softened, about 1 to 3 minutes depending on the thickness. Remove with a strainer, and shock in icy cold water. Drain very well.
Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.