- 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
Whisk gochujang, coconut amino, rice vinegar, sesame oil in a bowl until well combined
In a big pot filled with 4 cups of boiling water, blanch asparagus and rinse with cold water.
Drain well, toss asparagus in the sauce, and garnish with sesame seeds. Serve immediately with rice.