3/4 cup rice vinegar
1 1/2 tablespoons minced fresh ginger
2 tablespoons sugar
1 pound asparagus, trimmed
1 clove garlic, minced
2 tablespoons sesame oil
3 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon soy sauce
Combine vinegar and ginger in small saucepan; bring to a boil. Cook 10 to 15 minutes over medium heat. Stir in sugar. Set aside.
Steam asparagus just until tender but firm. Combine garlic, oils, salt and soy sauce. Arrange asparagus on platter; pour garlic mixture over. Cover and refrigerate.
About one hour or so before serving, pour the vinegar mixture over asparagus. Serve cool.