Ingredients:
Asparagus (Personally, I prefer the Peruvian kind, but whatever floats your boat will do as well and you should be able to figure out how much you need, depending on how many people you need to cook for)
1/2 Cup Sesame Seed Oil
3/4 Cup Crushed Red Pepper
1/2 Cup Soy Sauce
There's one thing I've learned though, if you're going to steam the asparagus, it's best to cover the tips with a li'l tent of foil (that way, the tip doesn't over cook).
First, fill a pot with water and a little bit of salt and boil till the asparagus gets to your desired tenderness. (Steve's tip of covering the asparagus tips in foil so the tips don't overcook is very useful)
