• 1 pound asparagus, trimmed and cut into 3 - 4 sections
• 2 tablespoons gochujang
• 2 tablespoons coconut amino
• 1 tablespoons rice vinegar
• 2 teaspoons sesame oil
• Sesame seeds, for garnish

Method

• Step 1

  Whisk gochujang, coconut amino, rice vinegar, sesame oil in a bowl until well combined

• Step 2

  In a big pot filled with 4 cups of boiling water, blanch asparagus and rinse with cold water.

• Step 3

  Drain well, toss asparagus in the sauce, and garnish with sesame seeds. Serve immediately with rice.