Ingredients

2 tablespoons hoisin sauce
1 1/2 teaspoons rice wine (mirin)
1 teaspoon toasted sesame oil
1 tablespoon peanut oil
1 teaspoon sesame seeds
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 bunch thin (or medium-thin) asparagus, bottom 2 inches trimmed (to yield about 8 ounces), stalks sliced at a sharp angle into 2-inch pieces, parboiled for 1 minute and dried
1/2 teaspoon coarse salt

Directions

In a small bowl, whisk together the hoisin sauce, rice wine and sesame oil. In a large non-stick skillet, heat the peanut oil and sesame seeds over medium heat (put the seeds in the center of the pan, as some will pop to the sides as they cook). Let the oil and sesame seeds heat, without much stirring, until most of the seeds are browned, about 5 minutes. Add the ginger and garlic and stir-fry for 30-60 seconds. Add the hoisin mixture and stir to combine. Turn the heat to medium high, add the asparagus, sprinkle the salt over it, and mix to roughly coat the asparagus. Stir frequently and continue cooking until the asparagus is well-coated and heated through, 1 minute. The sauce should have a slightly glazy consistency. Serve immediately. Serves 4 as a side dish.

To parboil vegetables: Fill a pot with 2 quarts water and 1 tablespoon coarse salt and bring it to a boil. Fill a work bowl mostly with ice and cover with cold water. Dump the prepped vegetables into the boiling water and begin timing as soon as the vegetables are in the water. (In this case, time the asparagus for 1 minute.) Use a mesh strainer to transfer the veggies to the ice bath as soon as the time's up. Let them sit for a minute or two in the ice water to stop the cooking and cool down. Lift the vegetables out of the ice bath and let them drain well in one layer on a dish towel or paper towels.