sweet and spicy asparagus

I am really trying to work on building up a collection of good go to side vegetable dishes.  Typically I am the only one that eats them so, I like to make a large portion that I can stretch over a few days or add into a salad for lunch.  This dish is a twist on the sweet and spicy green beans.  Brad likes the green beans and will eat about five beans so, when I was dishing up his plate and offered these to him I expected him to say yes but, I was also expecting some leftovers for lunch.  This asparagus was that good and now it is gone.  Double batch next time!

sweet and spicy asparagus

source (adapted for size): one perfect bite

1 pounds asparagus, ends discarded and cut into 3rds on the diagonal.
2 tablespoons soy sauce

1 tablespoons rice wine vinegar

2 tablespoons sugar
1/2 teaspoon red chili flakes
1/4 teaspoon fresh ground white pepper
1/2 cup water
1 tablespoons canola oil
1 tablespoons garlic, minced

1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, toasted

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, about 2 to 3 minutes. Pour off any remaining water.  

Add to the pan the oil, garlic and ginger.  Sauté with the asparagus until lightly browned.  Add soy sauce mixture and bring to a boil. Cook until sauce coats asparagus.  Sprinkle with sesame seeds.