1. Bend each asparagus stalk back until the tough root end snaps away. Discard the ends. Slice the remaining stalks in 1˝-inch lengths, using the roll-cut method: that is, making a diagonal slice through one end of the stalk, then rolling the stalk a quarter turn and slicing again. There should be about 3 cups of asparagus pieces.
2. Wash the asparagus under cold running water and parboil the pieces by dropping them into 2 quarts of rapidly boiling water for 1 minute.
3. Drain at once, and run cold water over the asparagus to stop their cooking and set their color. Spread them on a double thickness of paper towels and pat them completely dry.
4. In a small glassbowl, combine the soy sauce, sugar and sesame-seed oil, and mix until the sugar is completely dissolved. Add the asparagus.
5. With a large spoon, toss to coat each asparagus piece thoroughly with the dressing. Chill slightly-no longer than 2 hours-before serving.
To Serve: 4 as separate salad course or 6 to 8 as Chinese Meal
